Apple and Onion Sausage Stuffing

Ingredients

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

  1. Preheat the oven to 350° if baking in a casserole.
  2. 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.
  3. 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.
  4. 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.
  5. 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.