Stuffing Of Sausage and Apple

• 1 pound pork sausage meat
• 1 tablespoon butter
• 1 large onion, finely chopped
• 1 stalk celery, finely chopped
• 1 clove garlic, minced
• 3 cooking apples, peeled, cored and diced
• 1 cup fresh homemade-type breadcrumbs
• 1/2 cup milk
• Dash thyme
• 1 fresh sage leaf, chopped
• 1 egg, lightly beaten
• Coarse salt and freshly ground pepper to taste

1. Cook the sausage meat in a skillet and drain off the fat.
2. Set aside.
3. Melt the butter in the skillet and soften the onion, celery and garlic.
4. Add the apple and cook for 3 minutes, stirring.
5. Meanwhile, put the bread crumbs in a large bowl and add the milk.
6. Mix well.
7. Add all the ingredients to the breadcrumbs and mix thoroughly.
8. Stuff into the bird cavity.

pork sausage meat, butter, onion, celery, clove garlic, cooking apples, breadcrumbs, milk, thyme, sage leaf, egg, salt

Taken from cooking.nytimes.com/recipes/997 (may not work)