1 loaf (16 ounces) challah bread, cut into 1-inch cubes
2 cups chopped Honey Crisp apple (about 2 medium apples)
1 cup coarsely chopped walnuts
3 large eggs
3 cups low-sodium chicken broth
2 teaspoons kosher salt
¼ cup apple jelly
Preheat oven to 350°F. Lightly grease 13x9-inch baking dish.
Melt butter in large saute pan; add onion and cook about 10 minutes or until tender. Add sage and sausage, and cook, breaking up meat with back of spoon, until sausage is heated through, 2 to 3 minutes. Set aside.
Combine bread cubes, apple and walnuts in large bowl. Whisk together eggs, broth and salt in medium bowl; pour egg mixture over bread mixture, stirring until bread soaks up all liquid. (The bread will begin to fall apart.) Add sausage mixture, tossing to coat. Spoon into prepared dish; let stand 30 minutes.
Bake 30 to 45 minutes or until set and golden brown. Brush with apple jelly.