Step 1

In a large skillet over medium heat, cook sausage until no longer pink; about 10 minutes. Drain fat and set aside.

Step 2

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.

Step 3

Pour white wine over vegetables and de-glaze the pan. Sauté for another 2 minutes to cook off the alcohol.

Step 4

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.

Step 5

Place stuffing in a 9×13 inch casserole dish and cover with foil. Bake for 20 minutes and remove foil.

Step 6

Dot the top with remaining 1 tablespoon of butter and bake uncovered for an additional 10 minutes until the top has browned.

Step 7

Serve immediately