Sage Sausage & Apple Stuffing

This stuffing is not meant to be cooked inside the turkey. Cook it in a greased Pyrex baking dish for one hour at 350 degrees. Keep an eye on it and add turkey broth if it starts to get dry. Keep it covered with foil the first half hour then uncover for the rest of the cooking time.

Brown 1 lb. of sage sausage until just slightly pink. Pour the sausage and pan drippings over 16 ounces of unflavored stuffing cubes. In the same pan sauté one medium chopped onion, 2-3 ribs chopped celery and 3 chopped apples of your choice, (Gravenstein, Golden Delicious or Rome) in 4 tablespoons butter until soft. Add salt and pepper. Add between 2 1/2 - 3 cups of homemade turkey broth. Pour over sausage/stuffing cube mixture. Add two eggs. Toss lightly until evenly mixed. Add more homemade turkey broth if needed. Cook as above.

How do you choose which type of apple to use in this stuffing? Here's some help.

Gravenstein apples are tart and acidic with just a bit of sweetness.

Golden Delicious apples have a sweet taste and due to its firm texture they hold up well when used in baking.

Rome Apples have a crisp and lightly tart flavor and are also favored as baking apples.

I use a combination of two different apples in this stuffing.

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