Sourdough, Apple and Almond Dressing

Made this two years in a row. It is best with fresh sage, as called for, as well as a little added thyme and a pinch of rosemary. Can be made ahead and reheated (or fully cooked and reheated) without getting too soggy or drying out. I find it best to chop the apple into 3/4 inch cubes, otherwise they can get a little lost. One thing to be careful of is not letting your almonds get too toasty before baking or they will burn while the stuffing bakes.