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Preheat oven to 350. Bake bread cubes until evenly golden brown. Transfer to a large bowl and let cool In a large skillet cook the sausage and onions over med heat, stirring and breaking up large lumps until fully cooked, add celery, sage, rosemary and thyme and cook 2 more min. Add sausage mixture to bread along with apple, cranberries, parsely and liver. Toss well. Drizzle stock and butter over misture, toss well. Allow to cool completely. Bake 25 Min. Can be made ahead and refrigerated until ready to use.
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Sausage stuffer for charcuterie, forcemeat preparations
Tart dried cranberries — salads, stuffing, trail mix, baking
Earthy sage — brown butter, sausage, Thanksgiving stuffing
Natural hog casings for fresh and cured sausages
Prized dried morels — cream sauces, pasta, spring dishes, stuffing