Apple, Mushroom and Sausage Stuffing

4 T. butter
1 small onion, chopped
1 lb. pork sausage, seasoned (such as Italian)
2 large Granny Smith apples, peeled, cored and chopped
½ lb. sliced mushrooms, such as: button, crimini, Portobello, shiitake, chanterelles
½ cup chopped fresh sage
8 cups dried bread cubes
2 cups chicken stock
1-cup milk
Salt and pepper to taste

In a large skillet, heat butter and sauté onion until soft. Add sausage; brown on all sides. Add the apples, mushrooms, sage and bread; cook 2 minutes, stirring often. Remove from heat and stir in the chicken stock and milk. Season to taste. Set aside to cool before stuffing chicken.

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