From within deepest, darkest, suburban Guelph, Ontario emerges this recipe for simple and delicious Turkey Stuffing. Note, you must also have a turkey in which to place the stuffing..... the turkey can also be eaten with the stuffing after cooking!
Ingredients (stuffing for a 16 to 18 pound turkey)
- 2 pounds sausage meat
- 1 medium onion, diced
- 6 large celery stalks, diced
- 4 - 5 large Red Delicious apples, peeled and diced
- 4 tablespoons chopped fresh sage
- 4 tablespoons chopped fresh thyme
- 4 tablespoons chopped fresh rosemary
- fresh ground pepper to taste
- 1 medium loaf of Italian bread, cut into small pieces and dried
Instructions for Turkey Apple Stuffing
In a large frying pan on medium to medium-low heat crumble in sausage meat and sauté lightly. Drain off excess fat.
Add onion and celery and sauté until translucent.
Add apples, herbs and black pepper.
Thoroughly mix and simmer for 5 to 8 minutes, or until sausage meat is no longer pink. (The meat should not be fully cooked, but it should not be raw.)
In a large bowl, put dried bread. Add sausage mixture to bowl and mix thoroughly. If mixture seems too dry, add cold water until moist.
COOL STUFFING THOROUGHLY BEFORE PUTTING IT INSIDE THE TURKEY
(You will kill your diners if you do not cool the stuffing enough because you will heat the interior of the turkey enough to promote bacteria growth prior to cooking!!!)
Oh yeah, then stuff the Turkey and cook the Turkey immediately!