Not only is this stuffing great for Thanksgiving turkey, but it also makes a great side dish for ham, chicken, or duck anytime of year. For a lighter version, bake the stuffing separately in a casserole. That way, it doesn't pick up juice and fat from the roasting bird.
Tbsp. olive oil, plus more for casserole
pounds Chicken and Apple Sausage
cups chopped onion
cup chopped celery
Tbsp. dried sage
cup dry white wine or apple cider
cups of dried bread cubes
cups green apple, peeled, cored, and diced (such as Granny Smith)
cups or more chicken stock, preferably homemade
Salt to taste
Freshly ground black pepper, to taste
Preheat oven to 350 degrees F if baking in a casserole. Heat the oil in a large heavy skillet or Dutch oven over medium heat. Put in the sausage and fry for 3 minutes, breaking it up as it cooks. Add the onion, celery, sage, and wine or cider. Cover and cook until the vegetables are soft, stirring occasionally, about 10 minutes. In a large bowl, mix the sausage-vegetable mixture, bread cubes, and apples. Moisten with the stock until the mixture is moist enough to hold together when molded in a large spoon, but not sopping wet. Use more stock if needed. Taste for salt and pepper. At this point, you can either stuff the dressing lightly into a turkey or large chicken and roast it following your favorite recipe or you can bake the stuffing separately in an oiled casserole. If you cook it in a casserole, which I do recommend, stir in a bit more stock to make up for the liquid the stuffing would absorb in the bird. Cover the casserole and bake for 45 minutes. This recipe yields enough stuffing for one medium turkey (14 pounds), two large roasting chickens (5-6 pounds each), three frying chickens (3-4 pounds each) or 6 to 8 squabs or quail.