Apple, Onion, Sage and Sour Cream Dressing

• Heart and gizzard from the turkey (optional)
• 4 medium onions, chopped coarse
• 4 tablespoons butter or chicken fat
• 2 tart apples, cored, peeled and chopped coarse
• 1 teaspoon sugar (or to taste)
• 3 to 4 cups cubed day-old white bread (preferably Italian)
• 1 to 2 tablespoons ground sage (or to taste)
• 2 cups sour cream
• Salt and pepper to taste

1. Boil the heart and gizzard in lightly salted water for 30 minutes or until tender.
2. Drain, chop fine and reserve.
3. Saute the onions in the butter until slightly softened.
4. Add the apple to the onion and saute briefly, adding sugar to taste.
5. Put the apple-onion mixture and the reserved giblets into a large bowl, add the bread, sage, sour cream and salt and pepper and toss to mix thoroughly.
6. Check the seasoning, spoon the dressing into an oven-proof dish and bake at 325-350 degrees for 1 to 1 1/2 hours, basting occasionally with juices from the turkey pan.

turkey, onions, butter, tart apples, sugar, white bread, ground sage, sour cream, salt

Taken from cooking.nytimes.com/recipes/687 (may not work)