From Epicurious
1/4 cup (1/2 stick) butter
5 cups chopped onion (about 3 large)
2 cups chopped celery
8 cups diced cored tart green apples (such as Granny Smith)
1 tablespoon dried rubbed sage
2 teaspoons dried thyme
1/2 teaspoon ground allspice
5 1/2 cups herbed cubed stuffing mix (about 10 ounces)
Sauté 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; sauté until onions are tender, about 15 minutes. Add apples; sauté until apples are tender but still hold shape, about 10 minutes. Add sage, thyme and allspice; sauté 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°F. Generously butter 5×10-inch glass baking dish. Transfer stuffing to prepared dish. Cover with foil and bake until heated through, about 40 minutes.
8 servings
Cook time: 45 Minutes
Prep time: 40 Minutes
Difficulty: Easy
I like my stuffing cooked outside the bird. This recipe works well as a side for turkey or pork.
