Start by ripping croissants into 1-inch pieces until you have 8 cups worth (approximately 12 small croissants). Add the pieces to a baking sheet and toast them in the oven at 350°F for 8 to 10 minutes, or until crispy, then set aside. In a pan on medium heat, cook 1 pound of ground Italian sausage. Drain any excess fat. Add 1 medium diced yellow onion, 1.5 cups of finely diced celery, and 1 cup of diced carrots to the pan with the sausage. Cook until the onions are soft. Then add 1 tablespoon of minced garlic, 1 tablespoon of fresh chopped rosemary, 1 tablespoon of fresh chopped sage, 1/2 teaspoon of nutmeg, 2 cups of diced apples, and 1/3 cup of dry white wine. Season with chicken bouillon, salt, and pepper to taste. Cook for about 2 more minutes and then set the mixture aside to cool. In a large mixing bowl, add 2 eggs, 1/2 cup of chicken broth, 1 cup of heavy whipping cream, 2 tablespoons of melted butter, and a dash of chicken bouillon. Whisk it all together until smooth. Then add in your cooled sausage mixture and all of your toasted croissant pieces. Mix it all together until well combined. Grease a 9 x 13 baking dish with butter. Add in the stuffing mixture and press it all in evenly. Bake covered at 375°F for 25 to 30 minutes. Then, bake uncovered for another 10 to 15 minutes or until the top is golden brown. Enjoy!
