Sausage Stuffing

• 1/2 pound ground sausage meat
• 2 cups finely chopped onions
• 1 teaspoon finely minced garlic
• 2 apples, preferably Granny Smiths, about 1 pound
• 2 cups bread slices cut into 1/2-inch cubes, toasted
• Salt to taste if desired
• Freshly ground pepper to taste
• 2 teaspoons finely chopped leaf sage
• 1 cup fresh or canned chicken broth
• 1/2 cup finely chopped parsley
• 2 tablespoons butter
• 1 egg, well beaten

1. Put sausage in skillet and cook, breaking up any lumps, until the meat has lost its raw look.
2. Add onions and garlic and cook, stirring, until wilted.
3. Meanwhile, peel apples; remove and discard stems and cores.
4. Cut apples into quarters.
5. Cut apple quarters crosswise into very thin slices.
6. There should be about 3 cups.
7. Add apples and stir.
8. Add toasted bread cubes, salt and pepper.
9. Add sage, broth and parsley.
10. Cover and cook over low heat about 10 minutes.
11. Add butter and egg and blend well.
12. Remove from heat and keep warm.

ground sausage meat, onions, garlic, apples, bread, salt, freshly ground pepper, sage, chicken broth, parsley, butter, egg

Taken from cooking.nytimes.com/recipes/3392 (may not work)