APPLE, BACON AND SAUSAGE STUFFING

This recipe will make about 10 servings.

1 pound spicy pork bulk sausage
= lb bacon
2 tablespoons olive oil
1 = cups diced celery
1 = cups diced onion
1 = cups diced peeled green apple
2 garlic cloves, minced
2 tablespoons chopped fresh parsley
3 teaspoons minced fresh sage
1 bay leaf
6 cups 1-inch cubes French bread with crusts
3 cups 1-inch cubes Rye bread
1 = cups whole milk
2 cups low-salt chicken broth
1 cup apple cider
4 tablespoons butter, melted
3 large eggs, beaten to blend

Heat oil in heavy large skillet over medium heat. Add chopped bacon and cook through until brown, then transfer to bowl. Add sausage; sauti until cooked through and brown, breaking into pieces with spoon, about 8 minutes. Using slotted spoon, transfer sausage to large bowl. Add celery and next 6 ingredients to drippings in skillet. Sauti over medium heat until vegetables are soft, about 5 minutes. Discard bay leaf. Add mixture to sausage and bacon. (Can be made 1 day ahead. Cover; chill. Reheat to lukewarm before continuing.)

Preheat oven to 3500F. Butter 13x9x2-inch glass baking dish. Add bread to sausage mixture. Whisk milk, broth, cider and butter in bowl to blend. Mix into stuffing; season stuffing with salt and pepper. Mix in eggs; transfer to prepared dish. Lightly butter a piece of alumnium foil; cover with foil (butter side down) and bake for 30 minutes. Remove foil and cook through until brown, about another 20-25 minutes.