Sage, Sausage and Apple Dressing (Stuffing)

Ingredients

• 16 oz stuffing cubes
• 6 tbsp butter
• 1 lb sage sausage
• 1 medium onion (chopped)
• 1 large Grany Smith apple (peeled, cored, and chopped)
• 2 celery ribs with leaves (chopped)
• 1 cup mushrooms (chopped)
• ½ tsp salt
• 3 cups chicken broth
• ¼ cup fresh flat-leaf parsley (chopped)
• ⅓ cup walnuts (finely chopped)
• 2 eggs (beaten)

Instructions

1. Preheat oven to 325 degrees F.
2. Put the stuffing cubes in a large bowl and set aside. Butter a 3-quart casserole dish.
3. Melt 2 tablespoons of butter in a large skillet over medium-high heat.
4. Add the sausage and break apart. Cook until it loses most of its pink color, but not so much that it's dry, about 5 minutes.
5. Add the sausage and pan drippings to the stuffing cubes.
6. Melt the remaining 4 tablespoons of butter in the pan.
7. Add the onion, apple, celery, and salt. Cook about 2 minutes, then add the mushrooms.
8. Continue cooking until the vegetables are soft, about 5 minutes.
9. Add the broth and parsley and bring to a boil.
10. Pour the vegetable mixture over the stuffing cubes and toss until evenly moistened.
11. Mix in the walnuts and eggs.
12. Loosely pack the dressing in the prepared pan and cook uncovered until the top forms a crust, about 40 minutes.
13. Drizzle about 2 tablespoons of turkey pan drippings or melted butter over the top.
14. Cook until the top is crisp and golden, about 20 minutes more.
15. Serve immediately or warm.