Apple Sausage Stuffing 1 pound bulk pork sausage 1/4 cup butter or margarine 1 1/2 cups chopped onion 1 cup sliced celery 1 (21 ounce) can apple pie filling or apple cranberry pie filling 1 (14 1/2 ounce) can chicken broth 1/2 cup minced fresh parsley 1 (14 ounce) package herb-seasoned stuffing

enough to fill a 14- to 16-pound bird 1 lb. sweet Italian turkey or pork sausage, casing removed 2 tbsp. butter 1 large onion, chopped 4 celery stalks, diced 2 Granny Smith or Delicious apples, cored and chopped 2 garlic cloves, minced 2 to 3 tsp. poultry seasoning 12 cups cubed country-style

Crumble sausage into medium skillet. Cook over medium heat until lightly browned, stirring occasionally. Place sausage and drippings in large bowl. Core, peel and chop apples into 1/2-inch pieces. Add apples and all remaining ingredients except broth to sausage mixture; blend thoroughly. Bake

Crumble sausage into medium skillet. Cook over medium heat until lightly browned, stirring occasionally. Place sausage and drippings in large bowl. Core, peel and chop apples into 1/2-inch pieces. Add apples and all remaining ingredients except broth to sausage mixture; blend thoroughly. Bake

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Cook the sausage along with the margarine, onions, celery and apple, breaking the sausage up as it cooks. Don't drain.In large bowl, toss sausage mixture with the dry stuffing mix until well combined. Pour broth over and again toss until evenly moistened. Butter a 9 x 13-inch baking dish and