Sausage and apple stuffing

Method

Sausage and apple stuffing

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

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

3) In the same pan, melt remaining butter and saute onions with the garlic, celery, thyme, and sage until onions are translucent and celery is crisp tender. Add walnuts and saute for 1 minute. Add apples and saute for one minute more. Remove from heat.

4) Combine cornbread stuffing with sauted ingredients and stuff turkey. Roast turkey as usual.

5) Alternatively: fill a 25 by 38 by 5 cm pan with the stuffing, moisten with the giblet stock, and bake in a preheated 180°C/Gas Mark 4 oven, covered with foil for ½ hour. Remove foil and bake until top is lightly browned, about 15 minutes more.