7 white bread slices
1 pound bulk pork sausage
1 large onion, finely chopped
3 celery ribs with leaves, finely chopped
1 cup chicken broth
1 tart apple, diced
1 teaspoon poultry seasoning
Remove crusts from bread slices. Cut bread into cubes.
Cook sausage in a large skillet, stirring until it crumbles and is no longer pink. Add onion and celery, and cook until tender. Remove from heat; stir in bread, broth, apple, and seasoning.