RECIPES
STUFFING
Apple and Sausage Stuffing
| 1 | lb | sweet Italian sausage,
casings removed |
| 1/4 | cup | butter (1/2 stick) |
| 5 | cups | chopped onions (abt 3 lg) |
| 2 | cups | chopped celery |
| 8 | cups | diced cored tart green apples |
| 1 | tablespoon | dried rubbed sage |
| 2 | teaspoons | dried thyme |
| 1/2 | teaspoon | ground allspice |
| 5 1/2 | cups | herbed cubed stuffing mix (abt 10 oz) |
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Saute sausage in heavy large skillet over medium-high heat until cooked
through, crumbling sausage with back of spoon, about 10 minutes. Using
slotted spoon, transfer sausage to large bowl. Add butter, onions and celery
to skillet; saute until onions are tender, about 15 minutes. Add apples;
saute until apples are tender but still hold shape, about 10 minutes.
Add sage, thyme and allspice; saute 1 minute. Add to sausage. Stir in
stuffing mix. Season with salt and pepper. (Can be made 1 day ahead. Cover;
chill.)
Preheat oven to 325 degrees. Generously butter 15x10-inch glass baking dish.
Fill center of crown roast of pork with stuffing. Transfer remaining stuffing
to prepared dish. Cover with foil and bake until heated through, about 40 minutes.
Serves 8.
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Copyright © 2002, Mary S. Van Deusen