I've been doing variations of this for years. With sausage of without, it always get raves.
Stuffing is such an easy way to get rid of old bread and it's such an easy side for any roast bird.
Throw in dried fruit, nuts, mushrooms or favorite herbs. Not all combos work but it's a forgiving dish. —blanka.n
Best Italian Sweet Sausage, casings removed
Large Onion, chopped
Large celery stalks, chopped
Apples, peeled and chopped
Sage Leaves, finely chopped
Stuffing Mix or 8 cups of cubed old bread
Egg, lightly beaten
1 1/2 cups
Thyme or Herbs de Provence or both (optional)
Saute sausage in olive oil until cooked through. Remove from pan into a large bowl. In the same pan add butter, onion and celery and salt and pepper. Cook til onion is translucent. Allow to cool slightly.
Mix all remaining ingredients with the sausage and add the cooled onions last. Mix well, adjust seasoning and either stuff your bird or cook on the side.