Lay the diced bread on a sheet tray and allow for it to dry out for about 2 hours.

Preheat the oven to 375°.

Butter a large baking dish or wide, heavy pan, and set aside.

Heat a large sauté pan over medium heat, and add the grapeseed oil. Add the sausage and sauté, stirring constantly, until cooked through and golden brown, about 4 minutes. Add the onion and celery and continue to sauté until softened.

Place the dried-out bread in a large mixing bowl, and gently toss with the sausage mixture. Stir in the apples, raisins, milk and stock. Season with sage, salt and pepper.

Whisk the eggs together in a bowl until thoroughly blended, and fold into the stuffing.

Pour the stuffing into the prepared dish and bake, uncovered, until the top is golden brown and crisp, about 1 hour.

This recipe makes a very moist stuffing. For a drier version, use less milk, chicken stock and eggs.