Apple Yeast, Sausages And Sage Stuffing
1 loaf of sourdough bread only, cut into 1/2-inch cubes (about 11 cups)
Cake 1 tablespoon canola oil pressing
3 stalks celery, chopped
3 / 4 lb fresh sweet sausage pork or chicken, bulk or removed from envelopes
4 Braeburn, Gala or other tart apples, cored and diced
2 1 / 2 cups low-sodium chicken broth
1 large onion, diced
2 tablespoons butter
Cup 1 / 3 fresh sage leaves, chopped
1 / 2 teaspoon freshly
3 / 4 teaspoon fine sea salt
Preheat oven to 300 ° F. Spread bread cubes on two baking sheets and bake until dry, but browned, about 15 minutes. Transfer to large bowl.
Meanwhile, in a large skillet, heat oil over medium-high heat. Add the sausages and cook, breaking up pieces with spoon, until golden, about 6 minutes. Add apples, celery, onion and butter and cook, stirring occasionally, until Apple and vegetables are softened, 8 to 10 minutes more. Add to bread. Stir in broth, sage, salt and pepper.
If you use the goods in Turkey, to cool completely before filling. If the separate kitchen, a hot oven to 350 ° F Bake in a buttered pan to brown and crisp on top, 50-60 minutes.