ANOTHER RECIPE FROM "SANDY'S RECIPE ROOM"
http://www.wwnet.net/~joejean/reciperoom.

Sausage and Apple Stuffing
(From George Wesley's Recipe Collection)

Ingredients

Eleven (11) cups of firm textured 1/2-inch white bread cubes (about 1 1/4 lbs.)

1 stick butter

1 large onion, chopped

3/4 lb mushrooms, sliced

2 teaspoons, dried rosemary

Freshly ground pepper

1 1/4 cups chopped celery

1 tart apple, peeled, cored, chopped

1/3 cup chopped fresh parsley

1 teaspoon ground sage

1 teaspoon dried thyme

3/4 lb Italian sausage, casings removed

1/2 cup chicken stock or broth

Salt

Directions

Preheat oven to 250.

Spread bread cubes on baking sheet. Bake until dry to touch, stirring occasionally, about 20 minutes, transfer to a large bowl.

Melt butter in heavy large skillet over medium-low heat. Add onion and cook until tender, about 8 minutes.

Add mushrooms, rosemary and generous amount of pepper and cook until mushrooms soften, stirring occasionally, about 6 minutes. Add celery and apple and stir 1 1/2 minutes. Mix in parsley, sage, and thyme.

Add to bread and toss to blend.

Increase heat to medium-high. Add sausage to same skillet and cook until beginning to brown, breaking up with fork.

Add to bread, using a slotted spoon. Add the stock and mix to blend. Season with salt and cool completely.