I like my stuffing cooked outside the bird. This recipe works well as a side for turkey or pork.

Ingredients:
• 1 pound sweet Italian sausage, casings removed
• 1/4 cup (1/2 stick) butter
• 1 teaspoon powdered onion
• 6 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 prepared herbed cubed stuffing mix (the 10 ounce box)

Directions:
1. Sauté sausage in heavy large skillet over medium-high heat until cooked through, crumbling sausage with back of spoon, about 10 minutes.
2. Using slotted spoon, transfer sausage to large bowl.
3. Add butter and apples to skillet; sauté until apples are tender but still hold shape, about 10 minutes.
4. Add onion powder, sage, thyme and allspice; sauté 1 minute. Add sausage. Prepare stuffing and stir in with sausage and apples.
5. Season with salt and pepper.
6. Preheat oven to 325°F. Generously butter 9X13-inch glass baking dish.
7. Transfer stuffing to prepared dish. Cover with foil and bake until heated through, about 30 minutes.
(Can be made 1 day ahead. Reheat at 325 for about 40 minutes.)