New England Sausage Stuffing With Maple Corn Bread
- 1 pound breakfast-style bulk sausage
- 1/2 cup unsalted butter - (1 stick)
- 1 3/4 pounds Granny Smith apples peeled, cored, and chopped
- 1 pound onions chopped
- 4 large celery stalks chopped
- 1 cup chopped celery leaves
- 9 cups coarsely-crumbled day-old Maple Corn Bread (see recipe)
- 4 large eggs
- 2/3 cup frozen apple juice concentrate thawed
- 1/3 cup canned low-salt chicken broth
- 1 teaspoon salt
- 1 teaspoon freshly-ground black pepper
- 1 teaspoon crumbled dried sage leaves
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
Sauté sausage in heavy large skillet over medium-high heat until cooked through, breaking up finely with back of fork, about 10 minutes. Using slotted spoon, transfer sausage to very large bowl.
Melt butter in same skillet over medium-high heat. Add apples, onions, and celery stalks; sauté until very tender, about 12 minutes. Add celery leaves and stir 30 seconds to wilt. Add mixture to bowl with sausage. Stir corn bread into sausage mixture. Whisk eggs and all remaining ingredients in medium bowl to blend. Mix into stuffing.
To bake stuffing in turkey: Loosely fill neck and main cavities of turkey with stuffing. Generously butter baking dish. Spoon remaining stuffing into prepared dish. Cover with buttered foil, buttered-side down. Bake stuffing in dish along side turkey until heated through, about 25 minutes. Uncover stuffing. Bake until top of stuffing is slightly crisp and golden, about 15 minutes longer.
To bake all of stuffing in baking dish: Preheat oven to 350 degrees. Generously butter 15- by 10- by 2-inch glass baking dish. Transfer stuffing to prepared dish. Cover with buttered foil, buttered-side down. Bake until heated through, about 40 minutes. Uncover and bake until top is slightly crisp and golden, about 20 minutes longer.
This recipe yields 16 servings.