cran-apple, almond and sausage stuffing

Hi folks. Thanks for all the kind words about the stuffing. Here's the recipe, for those who requested it, and good luck!

1 loaf of bread, cut into cubes and left out over night, in order to make it dry
3/4 lb browned/drained, crumbled breakfast sausage
1 ½ cups of chicken stock (maybe more, if needed)
1/2 stick of salted butter, cut in half (you don’t need this much, if you’re watching fat intake, or can use equal amts “smart balance” instead)
a few tsp of olive oil
½ cup sliced almonds (toasted for a few minutes in a single layer, in a shallow pan in a 400 degree oven- just until slightly browned)
½ cup dried cranberries
1 medium apple, roughly chopped (I use granny smith for the tartness)
1 small white onion, chopped
3 celery stalks, chopped (I prefer to use 3 – 4 celery hearts with the leaves still attached for more flavor)
a small handful of chopped fresh parsley –stems removed
salt and pepper (to taste)
poultry seasoning (about a Tbs or to taste) – this comes in a small, yellow box with a blue turkey on the front.

In a large pot with a lid, put just enough olive oil to allow a thin coating of the bottom. Put in a ½ stick of butter and turn burner on medium.

When butter is mostly melted, add onions and celery. Stir often to keep from browning.

Cook until onion is just translucent and add cranberries.

Add chicken stock and simmer for about 3 or 4 minutes, until cranberries plump just a bit, then add parsley, poultry seasoning, bread and sausage.

Mix with a fork. (this is where you will add more stock, if your stuffing is too dry.) Stuffing should be fluffy. Turn off heat.

Add apples, almonds, and remaining butter, cut into smaller pats, then salt, pepper and any additional seasoning, to taste.

Mix and cover. Let sit for about 10 minutes to allow flavors to meld together.

Spread out in a thin layer, on a cookie sheet, to cool for about 15 minutes.

When stuffing comes down to room temp, stuff loosely into turkey’s abdomen/chest cavity, and then, into neck cavity. Pull neck skin over the stuffing and close with a toothpick.

Cook Turkey as usual.