Ingredients

The following ingredients have 4 Servings
  • 1 lb sausage (Jimmy Dean Regular or Spicy) (I use half of each)
  • 1 medium yellow, white or sweet onion (chopped about 2 cups)
  • 2-3 stalks celery (chopped about 1 1/2 -2 cups)
  • salt and fresh ground pepper to taste
  • 1 clove fresh garlic, minced (or 1/2 teaspoon garlic powder)
  • Fresh sage or 2-3 tablespoons dry sage (about 5 large leaves chopped or about 3-4 tablespoons )
  • 2 tablespoons poultry seasoning
  • 8-10 cups dried bread cubes (homemade or store bought without seasoning)
  • ½ 14 oz bag "Herb Seasoned Classic Stuffing" (Pepperidge Farm)
  • 3/4 cup butter, melted
  • 1 apple (cored, chopped (I usually use a Gala) peel left on)
  • 2-3 cans chicken broth (MSG free about 4-5 cups )

Instruction

  • Cook the sausage, breaking up into pieces as the sausage is cooking. Drain the fat from sausage. 
  • Add chopped onion and celery to the pan. Cook until softened over medium heat. 
  • Season with salt, pepper and one clove of fresh minced garlic, sage (fresh or dry) and poultry seasoning. Remove from heat. 
  • In a large bowl or container, pour in bread cubes, Pepperidge farm mix (if using) cooked sausage and vegetable mixture.
  • Drizzle melted butter over bread and vegetable mixture. As you pour, make sure the butter is drizzled over most of the bread, not only in one spot. 
  • Add chopped apples to mixture and toss all ingredients together. 
  • Pour chicken broth, about a cup at a time until moistened but not soggy over mixture in bowl. Making sure to evenly distribute and not pour in one spot.
  • Toss again. The broth will take a minute to be absorbed into the bread. At this point, the stuffing should be slightly wet or damp, and all of the broth absorbed by the bread. If the mixture appears to be dry, add more broth, about 1/2 cup at a time and toss. 
  • Place stuffing into a large greased baking pan (or two 9x13 pans).
  • Cover with foil that has been greased on one side (side facing stuffing).
  • Bake at 350 for approximately 30 to 40 minutes. When finished baking, if stuffing seems dry, add a little more chicken broth by drizzling over the top of the casserole dish. Replace foil top until ready to serve.