4 1/2 tablespoon unsalted butter
6 celery ribs, finely chopped
3 medium onions, finely chopped
1 1/2 pounds sweet Italian sausage, removed from the casings and crumbled
9 cubed (1-inch) day-old Italian Bread (about 1 large loaf)
36 pitted prunes, coarsely chopped (about 10 ounces)
3 medium Golden Delicious or Granny Smith apples, cored, peeled and coarsely chopped
1/3 cup finely chopped flat-leaf parsley (Italian)
1/4 cup finely chopped sage
1 1/2 teaspoon salt
3/4 teaspoon freshly ground pepper
3/4 teaspoon freshly grated nutmeg
4 large eggs, lightly beaten
1 1/2 cups reserved turkey broth (or canned chicken broth)
Preheat oven to 425° and generously butter 2 medium baking dishes that are at least 2 inches deep.
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, stirring, just until it loses its pink color, about 7 minutes.
In a large bowl, toss the bread cubes with the prunes, apples, parsley and sage. Add the sausage mixture and season with the salt, pepper and nutmeg. Add the eggs and reserved turkey stock and mix well. Divide the stuffing between the prepared baking dishes. Cover with foil and bake for 20 minutes. Remove the foil and bake for bout 10 minutes longer or until heated through and browned on top. Let cool slightly before serving.
Make ahead: The stuffing without the eggs and turkey stock can be refrigerated overnight; the final ingredients should be added just before baking.