Talking Turkey, Part 2

Here's another super easy recipe for an accompaniment to your turkey. Even though it's called "stuffing" I never put it inside the bird. In fact, back home we always called it DRESSING:

SAUSAGE AND APPLE STUFFING

8 ounces mild pork sausage
2 Granny Smith apples, chopped and unpeeled
1 cup chopped onion
3/4 cup chopped celery
2 Tablespoons chopped garlic
1/3 cup butter
2 teaspoons poultry seasoning (Recipe included)
1 teaspoon kosher salt
1/4 teaspoon black pepper
5 cups coarsely crumbled corn bread
2 cups day-old white or wheat bread, cubed
1/4 cup chopped fresh Italian parsley
1/2 to 1 cup low-sodium chicken or turkey broth

Heat oven to 350 degrees F.

In a large skillet, cook sausage until brown.

Remove sausage; drain and set aside. Drain fat from skillet.

In the same skillet, sauté apple, celery, garlic and onion in butter until tender. Remove from heat. Stir in poultry seasoning, salt and black pepper.

In a large bowl, combine sausage, apple mixture, corn bread, white bead, and parsley. Drizzle with enough broth to moisten, tossing gently.

Transfer to a buttered 2-quart casserole. Cover and bake for 25 to 30 minutes or until heated through.

Serves 8.


POULTRY SEASONING

1 Tbsp. Garlic Powder
1 Tbsp. Onion Powder
2 Tbsp. Dried Tarragon
2 Tbsp Rubbed Sage
2 tsp. Dried Marjoram
1 tsp. Dried Thyme
1 1/2 Tbsp. Black Pepper
2 Tbsp. Paprika

Combine all ingredients and mix thoroughly. Store mix in airtight container.

Makes 2/3 cup.