Dads Own Apple Sausage Stuffing

• 3 large, tart apples, such as McIntosh or Macoun
• 1 pound sweet Italian sausage meat, crumbled
• 1/4 cup ( 1/2 stick) butter
• 1 large onion, diced
• 1 small fennel bulb, diced (optional)
• 1/2 cup marsala or sherry
• 1 chicken bouillon cube
• 3 cups (about 5 slices)diced whole wheat bread
• 3 cups (about 5 slices) diced white bread
• 1/4 cup chopped fresh parsley
• 1 teaspoon dried thyme
• Salt and pepper
• Large frying pan
• Colander
• Large bowl

1. Core and coarsely chop the apples and set aside.
2. Place a large frying pan on medium-high heat and let it get hot, about 45 seconds.
3. Add the sausage meat and cook, stirring constantly, until browned, about 4-5 minutes.
4. Transfer the meat to a colander, let the fat drain off, then transfer it to a large bowl.
5. Wipe out the frying pan with a paper towel, return it to high heat, and add the butter.
6. When the butter has melted, add the diced onions, chopped apples, and fennel, if using.
7. Cook, stirring frequently, until soft, about 12 minutes.
8. Add the marsala or sherry and the bouillon cube and cook until the bouillon is dissolved and the liquid is reduced by half, about 3 minutes.
9. Transfer to the bowl with the sausage.
10. Add the diced bread, parsley, thyme, and salt and pepper to the bowl, and stir gently to combine.
11. Let the mixture cool before stuffing the bird, or cover and refrigerate until ready to use.
12. Variations
13. Substitute 3 cups cooked white, brown, or wild rice for 3 cups of the diced bread.
14. Substitute 3 cups crumbled corn bread for 3 cups of the diced bread.
15. Substitute 1 cup chopped walnuts or pecans and 1/2 cup raisins for the sausage.

tart apples, sausage meat, butter, onion, fennel bulb, marsala, chicken, whole wheat bread, white bread, parsley, thyme, salt, frying pan, colander, bowl

Taken from www.cookstr.com/recipes/dadrsquos-own-apple-sausage-stuffing (may not work)