Books > Grabbing at Water > JOY OF COOKING-BREAD STUFFING W/ SAUSAGE AND APPLE
JOY OF COOKING-BREAD STUFFING W/ SAUSAGE AND APPLE
<b>Bread Stuffing with Sausage and Apples</b><br><br><b><i>14 to 16 cups</i></b><br><br>Twelve ounces of brown-and-serve sausages, thawed and cut into small pieces, can be substituted for bulk sausage. Cook pieces with the apples, using butter in place of sausage drippings. <br><br>Cook in a large skillet over medium-high heat. Break up the meat with a spoon, until it is no longer pink, 8 to 10 minutes:<br><br><b>1 pound bulk pork sausage</b><br><br>Remove to a paper towel-lined plate to drain. Pour off all but 2 tablespoons of the fat and return the skillet to the heat. Add and cook, stirring, until tender:<br><br><b>4 cups diced peeled green apples, such as Granny Smith</b><br><br>Prepare:<br><br><b>Basic Bread Stuffing, (see above)</b><br><br>Add the sausage and apples when tossing the bread with the seasonings. Spoon the stuffing into the bird, or moisten with additional stock and bake as above.