1-1/2 cups sliced celery with leaves (about 4 ribs)
8 ounces mini portabella or cremini mushrooms, cleaned and sliced
2 apples (such as Honeycrisp), peeled, cored, cut into 1-inch cubes
14 to 16 cups dried baguette cubes (set out overnight to dry)
Salt and pepper to taste
1 tablespoon rubbed sage (or more to taste)
1 teaspoon poultry seasoning
Favorite all-purpose seasoning to taste
2 eggs, beaten
2 to 3 cups fat-free, reduced-sodium chicken broth
Preheat the oven to 350 degrees.
Place the dried porcini mushrooms in a glass measuring cup or bowl. Pour hot water to cover over them and let stand to rehydrate while you prepare the other ingredients. Once rehydrated, remove the mushrooms and coarsely chop. Strain and reserve the soaking liquid.
In a large skillet over medium heat, brown and crumble the sausage; drain any fat. Wipe the skillet with paper towels and add the butter to the skillet and melt. Add the onion and sauté about 3 minutes. Add the celery and both kinds of mushrooms and sauté until soft.
In a large mixing bowl, place the apples and bread cubes. Add the drained sausage and sautéed vegetables. Season the mixture well with salt, pepper, sage, poultry and all-purpose seasoning. Stir in the eggs and enough broth and reserved mushroom soaking liquid to completely moisten the mixture. (Save any remaining mushroom soaking liquid to add to gravy.)
Transfer to a large buttered baking dish (use two small ones if you need to). Cover with foil and bake 45 minutes or until heated through. Remove from oven and serve.
From and tested by Susan Selasky for the Detroit Free Press Test Kitchen