directions
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1
Preheat the oven to 350F if baking in a casserole
-
2
Heat the oil in a large heavy skillet or Dutch oven over medium heat
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3
Put in the sausage and fry for 3 minutes
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4
Add the onion, celery, sage, and wine or cider
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5
Cover and cook until the vegetables are soft, stirring occasionally, about 10 minutes
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6
In a large bowl, mix the sausage-vegetable mixture, bread cubes, and apples
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7
Moisten with the stock until the mixture is moist enough to hold together when molded in a large spoon, but not sopping wet
-
8
Use more stock if needed
-
9
Taste for salt and pepper
-
10
At this point you can either stuff the dressing lightly into a turkey or large chicken and roast it following your favorite recipe
-
11
Or you can bake the stuffing separately in an oiled casserole
-
12
If you cook it in a casserole, stir in a bit more stock to make up for the liquid the stuffing would absorb in the bird
-
13
Cover the casserole and bake for 45 minutes
-
14
This recipe yields enough stuffing for 1 medium turkey (14 pounds), 2 large roasting chickens (5 to 6 pounds each), 3 frying chickens (3 to 4 pounds each), or 6 to 8 squabs or quail.
Onion, Sausage and Apple Stuffing
ingredients
- 2 tablespoons olive oil plus more for casserole
- 2 pounds apple chicken sausage cut
- into bite-sized chunks (page 119)
- 2 cups chopped onions
- 1 cup chopped celery
- 1 tablespoon dried sage
- 1/4 cup dry white wine or apple cider
- 8-10 cups dried bread cubes
- 4 cups peeled, cored, and diced green apples
- (such as Granny Smith)
- 2-3 cups, or more, chicken stock, preferably
- homemade
- salt
- freshly ground black pepper to taste