Stuffing

• 3/4 pounds Hot Pork Sausage
• 2 Tablespoons Softened Butter
• 1 whole Large Onion, Diced
• 2 cups White Wine
• 4 cups Chicken Broth
• 2 cups Mushrooms, Diced
• 1/2 cups Chopped Walnuts
• 1/2 cups Dried Cranberries
• 1-1/2 cup Celery, Diced
• 1 cup Carrots, Diced
• 1 whole Apple, Peeled And Diced
• 1 cup Fresh Parsley, Minced
• 2 Tablespoons Thyme
• 1 Tablespoon Sage, Minced
• 1/2 cups Butter, Melted
• 1 whole Egg
• 8 cups Rustic White Bread
• Salt And Pepper, to taste

1. 1) Preheat the oven to 350 degrees F.
2. 2) In a large saute pan, squeeze the sausage from it's casing and cook over medium heat.
3. 3) Cook the sausage, breaking it up as it cooks, until it is browned and cooked through.
4. 4) Remove the sausage from the pan and put it in a large mixing bowl, keeping the fat in the pan.
5. 5) Add 2 Tablespoons of butter to the pan over medium heat.
6. 6) Add the onion, sprinkle with a little salt and cook until softened.
7. 7) Add 1/2 cup wine and 1 cup chicken broth, simmer the onions until most of the liquid has cooked off.
8. 8 ) Pour the onions into the large bowl with the sausage.
9. 9) Add the mushrooms.
10. 10) Add the walnuts and the cranberries.
11. 11) Add the celery, carrots, apple and fresh herbs.
12. 12) Add the bread chunks.
13. 13) Pour the 1/2 cup melted butter over the bread.
14. 14) In a small bowl, whisk together the egg and the remaining wine.
15. 15) Pour it over the bread and mix everything together. Season with salt and pepper.
16. 16) Pour into a large roasting pan and smush everything down.
17. 17) Pour the rest of the chicken stock over the stuffing.
18. 18) Bake the stuffing for about an hour, until it is piping hot and the top is crusty.
19. 19) Spoon out and enjoy!

ube, butter, onion, white wine, chicken broth, mushrooms, walnuts, cranberries, celery, carrots, apple, fresh parsley, thyme, butter, egg, white bread, salt

Taken from tastykitchen.com/recipes/sidedishes/stuffing/ (may not work)