Apple and Sausage Stuffing

by Kathleen Morrison

Servings: 20 servings

INGREDIENTS

Nonstick cooking spray
1 lb. sweet Italian turkey or pork sausage, casing removed
2 tbsp. butter
1 large onion, chopped
4 ribs celery, diced
2 Granny Smith or Golden Delicious apples, cored and chopped
2 cloves garlic, minced
2 to 3 tsp. poultry seasoning
12 cups country-style stuffing mix, cubed or 12 cups multigrain bread cubes from a 24 oz. loaf, dried overnight
2 cups low sodium chicken broth, or more as needed
Salt, to taste
Black pepper, freshly ground, to taste

INSTRUCTIONS

Coat a large skillet with cooking spray. Brown sausage until cooked through. Remove sausage from heat; transfer to a large mixing bowl. Crumble sausage. Melt butter in the skillet; sauté onion for 2 to 3 minutes, until translucent. Add celery, apples, garlic and poultry seasoning; cook for 3 to 5 minutes, stirring often. Add apple-vegetable mixture and stuffing mix or bread to bowl of sausage; mix well. Moisten with chicken broth; season with salt and pepper. Let cool completely before stuffing the turkey.

CHEF COMMENTS

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 cavity.

Tagged: sidedishes, stuffing, thanksgiving add tags

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