Thanksgiving Stuffing with Granny Smith Apples and Sage Sausage
2 14-ounce bag stuffing (your choice of bread or cornbread)
4 TB unsalted butter
1 LB sage breakfast sausage
1 onion, medium, chopped
2 ribs celery, chopped chopped fine
1 carrot, chopped fine
2 cloves garlic, minced
1 Granny Smith apple, peeled and diced fine
3 cups chicken broth, preferably the low sodium kind
1/4 cup fresh sage, chopped
2 eggs, beaten
1 cup heavy cream
salt and pepper
Put the stuffing in a large mixing bowl and set aside.
Heat a large skillet over medium-high heat. Add the sausage and cook, breaking up with a wooden spoon. Cook until just about done. Add the sausage to the stuffing. Melt the remaining butter in the pan. Add the onion, celery, carrot and garlic and cook until the vegetables are cooked lightly. Add vegetables and diced apples to the stuffing mix. Add the sage and then begin pouring the eggs, broth and cream into mixture until evenly moistened, seasoning with salt and pepper as you do.
Pour stuffing into buttered cake pan and bake at 350 for 25-30 minutes at 350.
This recipe can be scaled up directly. I usually make a double batch.