Apple-Sausage Stuffing For Turkey

• 1 lb ground sausage meat
• 3 stalks celery, chopped
• 1 tablespoon sage
• 1 teaspoon thyme
• 1 teaspoon marjoram
• 10 cups cubed bread (stale works best)
• 2 onions, sliced
• 2 apples, peeled, cored, cut into small cubes
• 1 1/4 cups chicken stock
• 1/2 cup fresh parsley, chopped
• salt and pepper

1. Cook sausage until no longer pink, about 10 min, stir often.
2. Drain most of the fat (leave about a tablespoon).
3. Add onions and celery, cook another 3 minute.
4. Stir in apples, sage, thyme, and marjoram, cook another 5 minutes.
5. Add 1 cup of chicken stock, and bring to a boil.
6. Remove from heat, stir in bread, parsley, salt and pepper.
7. Spoon into a lightly greased casserole dish.
8. (This recipe can be made ahead to this point, it will keep in the fridge for 2 days or in the freezer for 2 weeks. If frozen, thaw in fridge before baking).
9. Bake, covered, in 325u0b0F oven for about 40 minutes. Halfway through cooking time, drizzle with the remaining chicken stock.
10. Remove the lid and bake 10 more minutes, until the stuffing has a crusty top and is heated through.

ground sausage meat, stalks celery, sage, thyme, marjoram, bread, onions, apples, chicken stock, fresh parsley, salt

Taken from www.food.com/recipe/apple-sausage-stuffing-for-turkey-106443 (may not work)