Camilla Consuelos' Sausage Apple Stuffing

By SherryA

Ingredients

• To make a double batch:
• 1 14 oz. Herb Seasoned Stuffing Cubed
• 6 Tablespoons butter
• 1/2 Cup finely chopped Italian parsley
• 1/2 Cup finely chopped celery
• 2 Cups chopped sweet onions
• 1 lb. Sage flavored pork sausage
• 1 1/2 Cups peeled, cored and chopped apples
• 2 Chopped cloves of garlic
• 1 Teaspoon dried thyme
• 3/4 Cups chopped pecans
• 2 Beaten eggs
• 1/2 Pint dairy sour cream
• 1/4 Cup red wine
• 2 Cups chicken broth
• Salt and pepper (to desired taste)
• 2 14 oz. Herb Seasoned Stuffing cubed
• 12 Tablespoons butter
• 1 Cup finely chopped Italian parsley
• 1 Cup finely chopped celery
• 4 Cups chopped sweet onions
• 2 lb. Sage flavored pork sausage
• 3 Cups peeled, cored and chopped apples
• 4 Chopped cloves of garlic
• 2 Teaspoon dried thyme
• 1 1/2 Cups chopped pecans
• 4 Beaten eggs
• 1 Pint dairy sour cream
• 1/2 Cup red wine
• 4 Cups chicken broth
• Salt and pepper (to desired taste)

Preparation

Step 1

In a large bowl, soak cubed stuffing in chicken broth. Set aside.

In a large pan, brown sausage. Stir with a wooden spoon so it will crumble. When it is browned, place on paper towels and allow it to drain.

Continuing in the skillet, saute onions, celery, apples and garlic with butter. Stir until soft. Stir vegetables and sausage into the soaked stuffing.

In a medium bowl, beat eggs and add sour cream, wine, parsley, thyme and pecans. Add all to the large bowl of stuffing, combining it until the mixture is soft and smooth.

Season to taste with salt and pepper.

Cook inside the turkey or cook in a separate pan at 350 degrees until finished. May be refridgerated overnight or frozen for a month.