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Apple & Sausage Stuffing
Makes 10-12 Servings
*2 tbls. vegetable oil
*16 oz. spicy sausage, removed from casings
*1 cup onion, chopped
*1 cup celery, chopped
*1 cup green apples, such as Granny Smith, peeled, cored and chopped
*2 tsp. fresh sage
*2 tsp. fresh thyme leaves
*8 cups French bread, cut into 1-inch cubes
*1 cup milk
*1 cup low-sodium, low-fat chicken broth, plus additional if needed
*2 tbls. (1/4 stick) unsalted butter, melted
*2 large eggs, lightly beaten
*Kosher salt and freshly ground black pepper
1Heat oil in a large skillet. Add sausage and saute until browned, breaking up into small pieces, about 8 minutes. Transfer sausage with a slotted spoon onto paper towels to drain, then place in a large mixing bowl.
2Add onion, celery, apple, sage and thyme to the skillet. Saute over medium heat until vegetables are softened, about 5 minutes. Add to sausage in mixing bowl. Add bread cubes and toss to combine.
3Whisk milk, chicken broth, melted butter and eggs together to blend. Drizzle over bread mixture and toss well to combine. Use additional broth if necessary to bind the mixture together. Season liberally with salt and pepper.
  • Stuffing should be inserted into turkey and neck cavities only when you are ready to begin roasting the turkey. Never stuff the turkey ahead of time, as bacteria may grow.
  • Alternately, scoop mixture into a lightly-buttered baking dish. Cover with foil and bake in a 350F degree oven for 40 minutes. Uncover and cook 20 minutes more, until dressing is crisp on top and dressing temperature reaches 160F degrees.