4 cups diced brioche or challah (a day or two old)
2 tablespoons butter, melted
1 tablespoon olive oil
1 cup turkey or chicken or duck sausage, casings removed
3 shallots, 1/8 inch diced
1 cup Granny Smith apple, peeled and 1/8 inch diced
1 tablespoon fresh sage leaves, chopped fine
1 tablespoon thyme leaves, chopped fine
¼ cup brandy
1 cup chicken stock
½ cup heavy cream
Butter to dot
Salt and pepper

In a large sauté pan, heat the oil and add the sausage and shallot. Stirring, cook until the sausage is cooked through. Strain through a strainer and place back into the pan. Add the brandy and heat through, add the stock, heavy cream and salt and pepper. Remove from the heat.

Mix everything together in a bowl, adding the herbs.

Place in a baking casserole dish, dot with a little butter.

Bake at 350 degrees Fahrenheit, covered with foil, for 35-40 minutes, then remove the foil and continue baking until golden brown, crispy and puffy, about 5-10 more minutes.