2 tablespoons vegetable oil
1 pound spice pork bulk sausage
1 cup diced celery
1 cup diced onion
1 cup diced cored apple
2 cloves of garlic, minced
1 tablespoon fresh parsley, chopped
2 tablespoons fresh sage, chopped
1 bay leaf
8 cups 1-inch cubes of French bread
1 cup milk
1 cup chicken stock
2 tablespoons butter melted
3 large eggs, beaten to blend

Heat oil in a large skillet over medium heat. Add sausage, and sauté until cooked through and brown, breaking into small pieces as it cooks. Transfer the sausage to a bowl. Add the celery, onion, apple, garlic, and herbs to the skillet, and sauté over medium heat for 5 minutes. Add the mixture and the bread to the sausage. In a separate bowl whisk together the milk, broth, eggs and butter. Fold into the stuffing and season with salt and pepper. Transfer the stuffing to a pre-greased baking dish. Bake uncovered on Pure Convection at 350 degrees, until cooked through and brown, about 25 minutes.