Apple-Sausage Gravy Boats

1. Cut bread into six 4-inch pieces. Hollow out an oval shape in the top of each piece; scoop out some of the bread inside with your fingers or a spoon and discard. Set bread "boats" aside.

2. Heat a large skillet over medium-high heat. Add sausage and apple. Cook, breaking up sausage with a spoon, until crumbly and no longer pink, about 8 minutes. Sprinkle flour over the sausage mixture and cook, stirring constantly, until it has been absorbed by the fat, about 3 minutes.

3. Reduce heat to medium-low and gradually pour in 2 cups milk and apple juice; bring to a simmer. Stir and simmer until gravy thickens, 5 to 7 minutes. If gravy is too thick, add more milk to thin it out to your desired consistency. Stir in Dijon and season with salt and pepper.

4. Ladle the sausage gravy into the bread boats, allowing some to spill over the sides.

Cook's Note:

Feel free to lightly toast your bread, if desired. French bread is crusty and a bit chewy, so don't over toast.