Side Dishes > Thanksgiving > Apple & Sausage Stuffing >
Apple & Sausage Stuffing
1 LB sweet Italian turkey or pork sausage, casing removed
2 TBS butter
1 large onion, chopped
4 celery stalks, diced
2 Granny Smith or delicious apples, cored & chopped
2 garlic cloves, minced
2 to 3 tsp. poultry seasoning
12 C cubed country-style stuffing mix OR;
12 C bread (24-oz. loaf), cubed & dried in an uncovered bowl overnight
2 C chicken broth (use more if necessary)
Salt & black pepper to taste
Coat a large skillet with cooking spray. Brown the sausage until cooked through. Remove from heat; transfer to a large mixing bowl and crumble sausage. Melt the butter in the skillet; simmer onion for two to three minutes, or until translucent. Add the celery, apples, garlic and poultry seasoning; cook for three to five minutes, stirring frequently. Add the apple-vegetable mixture to the bowl of sausage, along with the stuffing mix or bread; mix well. Moisten with chicken broth, and season with salt and black pepper. Cool completely before stuffing turkey. Recipe makes about twenty cups; ingredients can be halved for less quantity.
Note: Stuffing can be cooked separately in a large glass casserole dish, but more stock may be needed to replace moisture which usually comes from the turkey cavity.
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