Apple-Sausage Stuffing

Everyone loves the traditions of holiday meals, but each generation likes to put their own spin on the traditional classics, at least that's the way I felt years ago when I first began hosting holiday gatherings in my home. Stuffing is one of these classics and in our family it was always very simple - day old bread with sautéed onions and celery, melted butter, and poultry seasoning.

When I ran across this recipe for Apple-Sausage Stuffing years ago, I couldn't resist. Who doesn't like sausage, apples, bacon, and mushrooms? Answer ... my father, oh well. Everyone else has loved this version of the stuffing classic. I made it yesterday and Peter couldn't keep his spoon out of the pot. This recipe is easy and the results are yummy whether you stuff a bird or cook it outside in a casserole. If you're looking for a variation on a theme, try this one - you won't be disappointed.

Apple-Sausage Stuffing
Makes enough stuffing for a 10-to-12 pound turkey

1 pound link sausage
10 slices of bacon
1 large onion, chopped
1 cup chopped celery
½ pound mushrooms, sliced
2 apples, cored and diced (hard apples like Red Delicious)
1 cup chopped parsley
1 teaspoon each sage and ground thyme
1 loaf (1 pound) firm-type white bread cut into 1-inch cubes
2 cups of chicken broth
Salt and pepper to taste
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In a medium-size stock pot, fry bacon until crisp. Drain on paper towel, cool and then crumble. Drain off some, but not all, of the bacon fat.
Add sausage to the pot and brown on all sides. Remove sausages and cut into 1-inch pieces.
Return the bacon and sausage to the pot.
Add onion, celery, mushrooms, apples, parsley, and herbs. Sauté; stirring occasionally, for 5 minutes.
Stir in the bread cubes and chicken broth.
Season to taste with salt and pepper.
Pour mixture into a bowl, cover and cool.
Stuff turkey, loosely (do not pack it in tightly), with the mixture just before placing in the oven. Stuff body and neck cavities; sew or skewer openings. Tie legs together and turn wings under body. Cook turkey according to your preferred method or place stuffed turkey on a rack in a roasting pan and roast in a preheated moderate oven (350℉) for 20 minutes to the pound. N.B. Once the turkey is cooked, remove all of the stuffing from the bird, never leave it inside the bird ... you don't want to get sick.
If you'd rather not stuff a bird, spoon the stuffing into a well greased 2-quart casserole and place in the oven along with the turkey for the last hour of cooking.