Ingredients:

6 cups day old sourdough bread

1 cube butter

1 large onion, chopped

2 cloves garlic, minced

1 cup cremini mushrooms, sliced

3 stalks celery, chopped

1 ½ cups North Coast Apple Sauce

1 can whole water chestnuts, cubed

2 cups chicken broth

¼ cup fresh sage, chopped

¼ cup fresh parsley, chopped

Directions:

In a large frying pan, melt the butter over medium heat.  Add the onion and garlic and cook for two minutes. Add the mushrooms and celery and sauté for an additional five minutes, stirring occasionally. Add apple sauce, water chestnuts, and chicken broth and stir until combined. Pour mixture over bread cubes and flip with a spatula until evenly coated. If stuffing is dry, add more chicken broth. Toss in the sage and parsley and bake in a 350 degree oven for 25 minutes.