Sausage, Apple And Dried Fruit Stuffing




12 cups of cubed white bread (good bakery bread is best)

1 pound Kroeger and Sons Italian Sausage (casings removed)

 (Can use either Parma, Mild Italian or Mild Chicago)

¼ cup butter

4 cups chopped onion (or sliced leeks)

1 pound tart green apples, chopped and peeled

2 cups celery, thinly sliced

4 tsp poultry seasoning

1 ½ cups dried cranberries or golden raisins or cherries

(or a ½ cup of each)

1 tsp finely chopped dried rosemary

 ½ cup fresh parsley, coarsely chopped

1 ½ cups water or canned chicken broth


Sauté sausage in heavy skillet or dutch oven, for 10 to 15 minutes, breaking into small chunks while cooking.  When fully cooked, remove sausage from pan and set aside. 


Using the same pan, cook the onions, apples and celery in butter until tender. 

Add poultry seasoning while the vegetables are cooking.  Combine the sausage with the vegetables. Toss the bread crumbs with the rosemary and cranberries.  Add dry ingredients to the sausage and vegetable mixture.  Add water / broth until the mixture is moist but not runny. 


Stuffing can cooked in the turkey or baked separately, in a buttered casserole dish, covered with foil, 350°.  Remember to butter the inside of the foil.  After 30 minutes, remove foil, and bake 15 minutes more for a golden brown crust.


Since no eggs are used, stuffing can be prepared the day before and kept refrigerated until needed.


Shopping List

By Ingredient, and the Findlay Market vendor who sells that item


Bread   Paula's Café, or Silverglade's

Italian Sausage Kroeger and Sons Meats

Butter   Gibbs Cheese, Krause's Cheese


  And Dried Fruits Dean's Mediterranean Imports

Chicken Broth Madison's

Vegetables  Any of the produce vendors at the Market


Fresh Turkey  Heist Poultry and Fish

Luken Fish and Poultry

Busch's Country Corner