Apple-Sausage Stuffing for Turkey

I found this recipe in an old Homemaker's magazine. I made it for a Thanksgiving dinner a few years ago, and now whenever it's my turn to cook a holiday meal, I have to make this! It's easy and delicious. I prefer making the stuffing as a side dish, rather than stuffing the turkey, so the turkey cooks quicker and it makes less of a mess.

• Ready In: 1 hr 20 mins
• Serves: 8-10

Ingredients

• 1  lb  ground sausage meat
• 3  stalks celery, chopped
• 1  tablespoon sage
• 1  teaspoon thyme
• 1  teaspoon marjoram
• 10  cups  cubed  bread (stale works best)
• 2  onions, sliced
• 2  apples, peeled, cored, cut into small cubes
• 1 1⁄4 cups  chicken stock
• 1⁄2 cup fresh parsley, chopped
•  salt and pepper

Directions

1. Cook sausage until no longer pink, about 10 min, stir often.
2. Drain most of the fat (leave about a tablespoon).
3. Add onions and celery, cook another 3 minute.
4. Stir in apples, sage, thyme, and marjoram, cook another 5 minutes.
5. Add 1 cup of chicken stock, and bring to a boil.
6. Remove from heat, stir in bread, parsley, salt and pepper.
7. Spoon into a lightly greased casserole dish.
8. (This recipe can be made ahead to this point, it will keep in the fridge for 2 days or in the freezer for 2 weeks. If frozen, thaw in fridge before baking).
9. Bake, covered, in 325°F oven for about 40 minutes. Halfway through cooking time, drizzle with the remaining chicken stock.
10. Remove the lid and bake 10 more minutes, until the stuffing has a crusty top and is heated through.