Sausage and Apple Stuffing

Method

In a large pot, melt 240g butter in water. When melted add dry cornbread stuffing stirring to incorporate liquid, set aside.

In a large sauté pan set over medium-high heat, melt 15g butter and add sausage. With a wooden spoon break up sausage and sauté until lightly browned and cooked through. Transfer sausage to kitchen towel to drain. In the same pan, melt remaining butter and sauté onions with the garlic, celery, thyme, and sage until onions are translucent and celery is crisp tender. Add walnuts and sauté for 1 minute. Add apples and sauté for one minute more. Remove from heat. Combine cornbread stuffing with sautéed ingredients and stuff turkey. Roast turkey as usual.

Alternatively: fill a 25 by 38 by 5 centimeter pan with the stuffing, moisten with the giblet stock, and bake in a preheated 180C/Gas Mark 4 oven, covered with foil for 1/2 hour. Remove foil and bake until top is lightly browned, about 15 minutes more.In a large pot, melt 240g butter in water. When melted add dry cornbread stuffing stirring to incorporate liquid, set aside.

In a large sauté pan set over medium-high heat, melt 15g butter and add sausage. With a wooden spoon break up sausage and sauté until lightly browned and cooked through. Transfer sausage to kitchen towel to drain. In the same pan, melt remaining

Alternatively: fill a 25 by 38 by 5 centimeter pan with the stuffing, moisten with the giblet stock, and bake in a preheated 180C/Gas Mark 4 oven, covered with foil for 1/2 hour. Remove foil and bake until top is lightly browned, about 15 minutes more.