Apple and Sausage Stuffing
1 lb. sweet Italian turkey or pork sausage, casing removed
2 tbsp. butter
1 large onion, chopped
4 celery stalks, diced
2 Granny Smith or Delicious apples, cored and chopped
2 garlic cloves, minced
2 to 3 tsp. poultry seasoning
12 cups cubed country-style stuffing mix or 12 cups multigrain bread (24-oz.
loaf), cubed and dried in an uncovered bowl overnight
2 cups (or more) low-sodium chicken broth
Salt and 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 and simmer the onion for 2 to 3 minutes, or until
translucent. Add the celery, apples, garlic and poultry seasoning, and cook for
3 to 5 minutes, stirring often.
Add the apple-vegetable mixture to the bowl of sausage, along with the stuffing
mix or bread; mix well. Moisten with the chicken broth and season with salt and
pepper. Cool completely before stuffing the turkey. Makes 20 cups.
Stuffing can be cooked separately in a large glass casserole dish, but more
stock may be needed to replace the moisture that usually comes from the turkey