12 ounces fennel sausage, bulk or removed from casing
12 ounces hot Italian sausage, bulk or removed from casing
5 ribs celery, minced
1 Granny Smith apple, peeled, cored and diced into 1/4-inch cubes
1 onion, minced
2 tablespoons fresh minced parsley
1 tablespoon fresh minced sage
1 tablespoon fresh minced thyme
2 cups low-sodium chicken stock
Freshly cracked black pepper
1 (12-ounce bag) cubed country-style stuffing (recommended: Pepperidge Farm)
2 cup dried cranberries
4 large eggs, beaten
48 pieces prosciutto di Parma, thinly sliced
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