Filling of bread croutons with sausages and apples

Ingredients:

• 220 g + 3 tbsp butter, divided
• 2 tbsp of water
• 800–900 g of your favorite bread croutons of any flavor
• 450 g raw pork sausages with spices, without casings, Chevapchichi
• 1 large onion, diced
• 3 cloves garlic, crushed
• 2 stalks celery, diced
• 1 teaspoon dried thyme leaves
• 1 teaspoon dried sage leaves
• 1 cup chopped walnuts
• 3 medium apples, sliced ​​(cores removed)
• 2–3 cups homemade giblet broth or lightly salted store-bought chicken broth

Preparation:

1. In a large saucepan, melt 220g of butter in water. Once melted, add the breadcrumbs, stirring to absorb the liquid, and set aside.
2. In a large skillet over medium-high heat, melt 1 tablespoon of butter and add the sausages. Use a wooden spoon to break up the sausages and cook until lightly browned and cooked through. Transfer the sausages to paper towels to drain any excess fat.
3. In the same pan, melt the remaining butter and sauté the onion with the garlic, celery, thyme, and sage until the onion is translucent and the celery is crisp-tender. Add the walnuts and sauté for 1 minute. Add the apples and sauté for another minute. Remove from heat. Combine the breadcrumbs with the sautéed vegetables and stuff the turkey.
   
   Bake according to the recipe - The most delicious baked turkey.
4. Preparing the filling in the mold:
   
   You can spread the filling in a 25x37x5 cm (9x14x2 in) dish, moisten it with giblet broth, and bake in the oven at 175°C (350°F), covered with foil, for 0.5 hours. Then remove the foil and bake until the top is golden brown, about 15 more minutes.