SAUSAGE AND APPLE STUFFING

SAUSAGE AND APPLE STUFFING image

Yield 12 cups

Number Of Ingredients 14

11 Cups 1/2 inch cubed white bread
1/2 Cup butter or margarine
1 large onion chopped
3/4 lb. fresh mushrooms,
2 tsp dried rosemary crumbled
fresh ground black pepper
1 1/4 Cups chopped celery
1 tart apple (preferably Granny Smith)
1/3 Cup chopped fresh parsley
1 tsp ground or rubbed sage
1 tsp dried thyme- crumbled
1 lb Italian sausage (sweet) casings removed
1/2 cup chicken stock or broth
additional as needed

Steps:

Melt butter in large skillet (12 or more inches) over medium-low heat. Add onion and cook until tender about 8 minutes. Add mushrooms, rosemary and a generous amount of pepper and cook until mushrooms soften stirring occasionally, about 6 minutes. Add celery and apple and stir 1 1/2 minutes. mix in parsley, sage and thyme. Add to bread and toss to blend. Increase heat to medium-high. Add sausage to the same skillet and cook until just beginning to brown. Drain thoroughly. Add chicken stock to stuffing and mix to blend. Season with salt. Cool completely, cover and refrigerate. (can be prepared 1 day ahead. Bring to room temperature before using.