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
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.
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
Vegetables Any of the produce vendors at the Market
Luken Fish and Poultry
Busch's Country Corner