Apple-Sausage Stuffing

 3/4 cup raisins

 3 cups sweet apple cider

 1 tablespoon unsalted butter

 1 cup sliced celery

 1 cup diced onion

 1 pound fennel pork sausage

 2 apples, peeled and diced

 4 leaves fresh sage, finely chopped

 4 cups cubed day-old sourdough bread

 1/2 teaspoon kosher salt

 1/4 teaspoon freshly ground black pepper

 Preheat oven to 325 degrees. In a small saucepan, combine raisins and apple cider, and bring to a boil. Remove from heat, set aside to plump raisins.

 In a large saucepan or Dutch oven over medium heat, melt butter, and add celery and onion. Cook until vegetables have softened, about 5 to 7 minutes.

 Add sausage to vegetables. Saute, using a wooden spoon to break up meat into small pieces, until meat is well browned, about 5 minutes. Stir in apples and sage. Saute 5 minutes.

 Stir in bread cubes. Season with salt and pepper, and add cider and raisins. Bring to a boil, cover, and transfer the pan to oven. Bake for 25 minutes, stirring once halfway through. Remove the cover, stir, and bake uncovered for 10 minutes more. Liquid should be absorbed and stuffing still moist. 6 servings.