Sausage and Apple stuffing

My favorite Thanksgiving side dish! This recipe was adapted from the Food Network.

Ingredients:

1 pound mild italian sausage
4 tablespoons butter
2 Granny Smith apples, cored and chopped (I used Macintosh)
1 cup chopped celery with leaves
1 tablespoon poultry seasoning
6 cups boxed bread cubes
2 to 3 cups chicken stock (I actually prefer apple juice to give it more of an appley flavor)
1 tablespoon salt
2 teaspoons ground black pepper

Directions:

Preheat oven to 375 degrees

Saute the sausage in a large heavy skillet over medium-high heat until cooked through, crumbling coarsely with the back of a spoon, about 10 minutes. Using a slotted spoon, transfer the sausage and drippings to a large bowl. Melt the butter in the same skillet over medium-high heat. Add the apples, celery and poultry seasoning to the skillet and saute until soft, about 8 minutes. Add the mixture to the sausage, then mix in the bread cubes. Next add the chicken stock (or apple juice) a little at a time until the stuffing is very moist. Be sure not to overdo it; it shouldn't be mushy. Season with salt and pepper. Place in a casserole dish. Bake in a 9 by 13-inch rectangular casserole dish and place, uncovered, in the oven for 20 to 30 minutes, until the top is crispy and the center piping hot. Remove and serve immediately.