1. Preheat oven to 350 degrees F. Use 2 Tbsp. of the butter to grease a 9-by-13-inch baking dish. Use all of it, leaving behind bits and small pieces of butter in the dish.

2. Place bread pieces in a very large bowl and set aside.

3. Pulse crackers into coarse crumbs in a food processor and set aside.

4. In a large saucepan or stockpot, cook sausage over medium-high heat until no longer pink. Drain fat into a measuring cup and transfer sausage to the bowl with the bread. Measure out 2 Tbsp. of the fat and return it to the pot; discard the rest. Add garlic and onion and saute over medium-high heat until fragrant, about 2 minutes. Add celery, salt, and pepper to taste. Cook for 4 to 5 minutes until celery begins to soften. Add apples, sage, and pumpkin pie spice and saute for another 2 to 3 minutes.

5. Add cider, brown sugar, lemon juice, and cinnamon and stir to mix. Bring to a simmer and cook until the cider is reduced by about one-third, to roughly 2 cups. Pour cider and vegetable mixture into the bowl with bread and sausage. Add reserved cracker crumbs. Cut 2 Tbsp. of butter into cubes and add. Mix until well incorporated. Mixture should be slightly sticky.

6. Transfer mixture into the prepared baking dish and spread evenly, but do not pack stuffing into the dish. Cube the remaining 2 Tbsp. butter and dot the surface of the stuffing evenly with the cubes. Grate fresh nutmeg on top to taste. Bake for about 45 minutes, until surface is browned and slightly crunchy. Serve with roast chicken, turkey, or pork.

By Christine Battles

Source: Hannaford fresh Magazine, May - June 2011