Sausage, Onion, And Sage Stuffing

Let's Cook

1. Step 1.

   Cook in a medium skillet over medium heat, breaking up the meat with a spoon, until browned: 8 ounces bulk breakfast or Italian sausage

2. Step 2.

   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

3. Step 3.

   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)

4. Step 4.

   If baking as a dressing, also add: (1 large egg, well beaten)

5. Step 5.

   Stir to combine. Moisten with: ½ cup chicken stock or broth

6. Step 6.

   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.