Frank's Recipes! Apple and Sausage Stuffing

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Apple and Sausage Stuffing

1 lb. sweet Italian turkey or pork sausage, casing removed
2 tablespoon 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

PLAN AHEAD
Cube and dry the bread for the stuffing up to a week in advance.

Mix up all the ingredients in a big bowl and stuff the turkey (clean hands only).

Spray 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 sauté 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.

NOTE:
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.