APPLE AND ONION SAUSAGE STUFFING

Apple and Onion Sausage Stuffing image

Number Of Ingredients 9

2 tablespoons 2 tablespoons olive oil (plus more if baking in a casserole)
2 pounds 2 pounds Aidells Chicken Apple Sausage (chopped)
2 cups 2 cups chopped onions
1 cup 1 cup chopped celery
1 tablespoon 1 tablespoon dried sage
1/4 cup 1/4 cup dry white wine or apple cider
8 cups 8 cups dried bread cubes
4 cups 4 cups peeled, cored and chopped green apples (Granny Smith or Pippin)
1 cup 1 cup chicken stock

Steps:

Preheat the oven to 350° if baking in a casserole.
Heat the oil in a large heavy skillet or Dutch oven over medium heat. Add the sausage and sauté for 3 minutes. Add the onion, celery, sage and wine or cider. Cover and cook until the vegetables are soft, stirring occasionally, about 10 minutes.
In a large bowl mix together the sausage-vegetable mixture, bread cubes and apples. Moisten with enough chicken stock that the mixture holds together when molded in a large spoon, but don't let it get sopping wet. Use more stock if needed. Season to taste with salt and pepper.
Either stuff the mixture lightly into a turkey or large chicken and roast it according to your favorite recipe or bake it separately in an oiled casserole dish. If you cook it in a casserole, stir in a bit more stock to make up for the liquid the stuffing would absorb from the bird. Cover the casserole and bake for 45 minutes.
This recipe yields enough stuffing for 1 medium turkey (14 pounds), 2 large roasting chickens (5-6 pounds each), 3 frying chickens (3-4 pounds each) or 6-8 squabs or quail.