Sausage and Apple Stuffing

16-oz bag stuffing cubes
6 tbsp unsalted butter
1 lb. sage breakfast sausage
1 medium onion, chopped
2 cooking apples, peeled, cored, and chopped
1/2 tsp dalt
3 cups chicken broth
2 eggs, beaten

Preheat oven to 325.

Put the stuffing cubes in a large bowl and set aside. Butter a 3 quart casserole dish.

Melt 2 tbsp of butter in a large skillet over medium-high heat. Add the sausage and break up with a wooden spoon. Cook until it loses most of its pink color, but not so much that it is dry. Add the sausage and the pan drippings to the stuffing cubes.

Melt the remaining butter in the pan. Add the onion, apple, and salt. Cook intil the vegetables are soft, about 5 minutes. Add the broth and bring to a boil.

Pour the vegetable mixture over the stuffing cubes and toss until evenly moistened. Mix in the eggs. Loosely pack the dressing into prepared pan and cook uncovered until the top forms a crust, about 40 minutes. Drizzle 2 tbsp melted butter over the top. Cook until the top is crisp and golden, about 20 minutes more.