This is chef Davenport’s favorite stuffing. It can be made a day ahead, then baked in a covered casserole to reheat.

2 teaspoons olive oil
1 cup diced bacon or crumbled sausage
1/2 cup diced onions
1/2 cup diced celery
1 cup peeled, diced apples, such as Granny Smith
1/2 cup pecan pieces
6 tablespoons chopped fresh flat-leaf parsley
1/4 cup chopped fresh sage
1 teaspoon salt
12 turns of peppermill
4 cups cubed day-old bread, in 1-inch cubes
2 cups chicken stock

Combine oil and bacon or sausage in a large skillet over high heat; saute 3 mintues. Add onions, celery, apples, pecans, pasley and sage; saute for 2 to 3 minutes. Stir in bread cubes. Season with salt and cracked pepper. Add chicken stock, bring to a simmer and remove. Place in buttered casserole and bake 30 to 45 minutes at
350 degrees or until well heated, or use to stuff the turkey. Makes 6 cups.