1 loaf sourdough bread, stale and diced into 1 inch cubes
3 Cups chicken broth
salt, to taste
pepper, to taste
In a large skillet over medium heat, cook sausage until no longer pink; about 10 minutes. Drain fat and set aside.
In the same skillet melt 1 tablespoon of butter. Add shallots, garlic, celery, apple and mushrooms and sauté until tender. Sprinkle with thyme and sage.
Pour white wine over vegetables and de-glaze the pan. Sauté for another 2 minutes to cook off the alcohol.
In a large bowl, combine sausage, vegetable mixture, 2 tablespoons of butter, and bread. Pour chicken broth over stuffing, stirring well to evenly coat the bread pieces. You want the bread to be moist but not soggy.
Place stuffing in a 9×13 inch casserole dish and cover with foil. Bake for 20 minutes and remove foil.
Dot the top with remaining 1 tablespoon of butter and bake uncovered for an additional 10 minutes until the top has browned.