• 4 1/2 tablespoons butter
  
• 6 celery ribs, finely chopped
  
• 3 medium onions, finely chopped
  
• 1 1/2 pounds bulk sweet Italian sausage
  
• 9 cups cubed (1-inch) day-old Italian bread
  
• 36 pitted prunes, coarsely chopped
  
• 3 medium apples--peeled, cored and coarsely chopped
  
• 1/3 cup finely chopped flat-leaf parsley
  
• 1/4 cup finely chopped fresh sage
  
• 3/4 teaspoon freshly ground pepper
  
• 3/4 teaspoon freshly grated nutmeg
  
• 4 large eggs, lightly beaten
  
• 1-1/2 cups chicken stock

Preheat the oven to 425 degrees . Grease with butter medium baking dishes. Melt the butter in a large skillet. Add the celery and onions and cook over moderate heat until softened, about 5 minutes. Add the sausage and cook until it loses its pink color. (do not over cook)

In a bowl, toss the bread cubes with the prunes, apples, parsley and sage. Add sausage mixture and season with the pepper and nutmeg. Add the eggs and chicken broth, mix well. Divide the stuffing between the prepared baking dishes. Cover with foil and bake for 20 minutes. Remove the foil and bake for about 10 minutes longer or until heated through and browned on top.