SAUSAGE, MUSHROOM AND APPLE STUFFING

SAUSAGE, MUSHROOM AND APPLE STUFFING image

Number Of Ingredients 13

Approximately 16 cups cubed bread from 1 1/2 loaves of sweet italian bread.
12 tablespoon or 1 1/2 cubes butter.
2 medium onions, chopped
1 pound sliced white mushrooms
1 generous tablespoon dried rosemary, crumbled
cracked course black pepper
2 cups chopped celery
1 large granny smith apple, peeled, cored, and chopped
1/2 cup chopped fresh parsley
1/2 tablespoon of rubbed sage AND dried thyme, crumbled
1 pound hot italian sausage (if using links remove casings)
1 cup canned chicken broth
salt to taste

Steps:

Cube bread and spread on baking sheet (I usually use the roasting pan used for the turkey) Bake in 275 degree oven for 30 to 40 minutes or until dry to touch stirring occasionally. Transfer to large bowl. Melt butter in large skillet over medium-low heat. Add onion and cook until tender, stirring occasionally, about 8 minutes. Add mushrooms, rosemary and generous amount of cracked 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 same skillet and cook until beginning to brown and no pink remains, breaking up with wooden spoon. Add crumbled sausage and drippings to bread. Add stock to stuffing and mix to blend. Season with salt.