Ingredients
- 1 lb bulk sausage meat
- 2 onions, chopped
- 2 stalks celery, chopped
- 2 apples, peeled, cored and sliced
- 1 Tbsp crumbled dried sage
- 1 tsp each dried thyme and marjoram
- 1 1/4 cups chicken stock
- 10 cups cubed stale bread
- 1/2 cup chopped fresh parsley
- salt and pepper
Preparation
Step 1
In large skillet, cook sausage over medium heat 10 minutes, until no longer pink, breaking up with a fork as it cooks. Drain off all but 1 Tbsp fat.
Add onions, and celery to skillet: cook stirring, 3 minutes. Stir in apples, sage, thyme and marjoram: cook 5 minutes, stirring often.
Add 1 cup chicken stock: bring to a boil over high heat, scraping up any brown bits from bottom of skillet. Remove from heat: stir in bread cubes, parsley and salt and pepper to taste.
Let cool and stuff turkey loosely. Or, spoon into greased 16-cup casserole. (Recipe can be made ahead up to this point. Let cool, then refrigerate, covered up for 2 days, or freeze for up to 2 weeks. If frozen, thaw in refrigerator 48 hours before stuffing turkey or reheating and add 10 minutes to reheating time.) When ready to reheat, preheat oven to 325F. Remove casserole from fridge; let stand at room temperature 30 minutes. Reheat, covered in oven 40 minutes, drizzling with remaining chicken stock halfway through cooking time. Remove lid: heat 10 minutes, until heated through and crusty on top.