8 1/2 cups white bread (12-13 slices), cubed
1 lb. Wardynski Smoked Polish Sausage
2 1/2 cups chicken broth
5 tbsp. margarine
1 tbsp. dark brown sugar
1 medium red bell pepper, diced
2 large ribs of celery, sliced
1 large sweet apple peeled, cored and diced
2 tsp. dried thyme
1 1/2 tsp.dried rosemary
Heat oven to 325 degrees.
Spread bread cubes on two large cookie sheets and bake until lightly toasted. Set aside.
Dice the Wardynski Polish Sausage into a small dice and brown in 2 tbsp. margarine until lightly browned.
Add 1/4 cup of the chicken broth, 3 tbsp. of the margarine and the brown sugar. Stir until sugar is melted.
Add the red pepper, onion and celery. Cover and cook about 5 minutes or until vegetables are tender.
Add apple, thyme, sage and rosemary. Transfer into a large mixing bowl.
Add bread cubes and remaining chicken broth. Toss well to mix.
Spoon stuffing into a buttered baking dish, dot with margarine, cover and bake for 30 minutes, uncover and continue baking for an additional 15 minutes.