Apple and Sausage Stuffing

• 1 pound sweet Italian sausage, casings removed
• 1/4 cup (1/2 stick) butter
• 5 cups chopped onion (about 3 large)
• 2 cups chopped celery
• 8 cups diced cored tart green apples (such as Granny Smith)
• 1 tablespoon dried rubbed sage
• 2 teaspoons dried thyme
• 1/2 teaspoon ground allspice
• 5 1/2 cups herbed cubed stuffing mix (about 10 ounces)

1. Saute sausage in heavy large skillet over medium-high heat until cooked through, crumbling sausage with back of spoon, about 10 minutes.
2. Using slotted spoon, transfer sausage to large bowl.
3. Add butter, onions and celery to skillet; saute until onions are tender, about 15 minutes.
4. Add apples; saute until apples are tender but still hold shape, about 10 minutes.
5. Add sage, thyme and allspice; saute 1 minute.
6. Add to sausage.
7. Stir in stuffing mix.
8. Season with salt and pepper.
9. (Can be made 1 day ahead.
10. Cover; chill.)
11. Preheat oven to 325F.
12. Generously butter 5x10-inch glass baking dish.
13. Fill center of crown roast of pork with stuffing.
14. Transfer remaining stuffing to prepared dish.
15. Cover with foil and bake until heated through, about 40 minutes.

sausage, butter, onion, celery, green apples, sage, thyme, ground allspice, stuffing mix

Taken from www.epicurious.com/recipes/food/views/apple-and-sausage-stuffing-960 (may not work)