SAUSAGE, ONION, AND SAGE STUFFING
About 5 ½ cups; 7 servings
If baking separately as a dressing, preheat the oven to 350°F and butter an 8-inch square baking dish.
Cook in a medium skillet over medium heat, breaking up the meat with a spoon, until browned:
- 8 ounces bulk breakfast or Italian sausage
Using a slotted spoon, transfer the meat to a plate lined with paper towels to drain. Pour off all but 2 tablespoons of fat from the skillet. Add and cook until softened:
- 1 large onion, finely chopped
- 1 celery rib, finely chopped
Transfer the onion mixture to a bowl and add the sausage along with:
- 3 cups dry bread or corn bread crumbs
- 2 teaspoons chopped fresh sage or 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 1 stick (4 ounces) butter, melted
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- (½ cup chopped tart apple)
If baking as a dressing, also add:
- (1 large egg, well beaten)
Stir to combine. Moisten with:
- ½ cup chicken stock or broth
Spoon the stuffing into the meat or vegetable being stuffed. For a dressing, transfer to the prepared baking dish and bake until browned, about 30 minutes. If using to stuff poultry, cook until it reaches an internal temperature of 165°F.