instructions In a saute pan over medium-high heat, heat a tablespoon of olive oil, and saute sausage until cooked through, about 10 minutes, breaking into small pieces. Once cooked through, transfer sausage, retaining the fat in the skillet, to the bowl with the bread.
ingredients 1 Large Onion (chopped) 1 stalk Celery (chopped)
instructions Saute the onion and celery in the pan with the sausage drippings until soft and transluscent, about 10 minutes, then add to the sausage and bread mixture.
ingredients 2 tablespoons Butter 1 tablespoon Fresh Sage (chopped) 1/4 cup Flat-leaf Parsley 3 cups Granny Smith Apples (cut into 1/2 inch cubes) 1/2 cup Golden Raisins 1 1/4 cups Chicken Stock Salt and Pepper (to taste)
instructions Add butter to same skillet, until tender, about 5 minutes, add herbs, apple and raisins and cook an additional minute. Return the sausage, celery, onion, and bread to skillet and mix. Add the eggs to the stock and mix into stuffing. Season with salt and pepper, toss, then transfer contents to a baking dish and bake at 350 until golden brown, about 30 minutes.