Apple and Sausage Stuffing
  • 1 pound sweet Italian sausage, casing removed
  • 1/4 cup butter
  • 5 cups onions, chopped
  • 2 cups celery, chopped
  • 8 cups tart green apples, diced
  • 1 tablespoon dried rubbed sage
  • 2 teaspoons dried thyme
  • 1/2 teaspoon ground allspice
  • 5 1/2 cups herbed cubed stuffing mix (10 ounces)
  1. Saute sausage in heavy large skillet over medium heat until cooked through, crumbling sausage with back of spoon, about 10 mintues. Using slotted spoon, transfer sausage to large bowl. Add butter, onions and celery to skillet; saute until onions are tender, about 15 minutes. Add apples; saute until apples are tender but still hold shape, about 10 minutes. Add sage, thyme and allspice; saute 1 minute. Add to sausage. Stir in stuffing mix. Season with salt and pepper. Preheat oven to 325 degrees. Generously butter 15x10 inch glass baking dish. Fill center of crown roast of pork with stuffing. Transfer remaining stuffing to prepared dish. Cover with foil and bake until heated through, about 40 mintues.