Sage Sausage and Apple Stuffing from Mom Bollinger
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.
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.
do you choose which type of apple to use in this stuffing? Here's some help.
apples are tart and acidic with just a bit of sweetness.
Delicious apples have a sweet
taste and due to its firm texture they hold up well when used in baking.
Apples have a crisp and lightly
tart flavor and are also favored as baking apples.
use a combination of two different apples in this stuffing.
here to print this recipe
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