Apple and Sausage Stuffing

1lbsweet Italian sausage, casings removed
1/4cupbutter (1/2 stick)
5cupschopped onions (abt 3 lg)
2cupschopped celery
8cupsdiced cored tart green apples
1tablespoondried rubbed sage
2teaspoonsdried thyme
1/2teaspoonground allspice
5 1/2cupsherbed cubed stuffing mix (abt 10 oz)

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.

Bon Appetit, December 1995, page 78.

Goes with Crown Roast of Pork.


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