Part 24/26:
The chef starts by sautéing onions, celery, and Granny Smith apples in butter, allowing the flavors to meld and the apples to soften. She then adds fresh parsley, salt, and pepper, creating a fragrant base for the stuffing.
Next, the chef prepares the bread component, toasting cubes of French bread until they are crisp and dry. This helps the bread absorb the flavors of the other ingredients without becoming soggy.
The sautéed vegetable and apple mixture is then combined with the toasted bread cubes, along with a blend of sweet and spicy Italian sausage. Cranberries and chicken stock are added to the mix, providing moisture and a touch of sweetness to balance the savory elements.