Perfect with Crown Roast of Pork
1 pkg cubed bread stuffing
2 cups chicken stock
1 cup whole milk
½ stick unsalted butter, plus 1 whole stick
2 medium onions, minced
2 stalks celery, minced
1 large granny smith apple, peeled, cored and finely diced
1 T poultry seasoning
Kosher Salt and Freshly Ground Black Pepper, to season
Heat oven to 350 degrees
In a large bowl, add cubed stuffing and set aside.
In a medium stock pot, combine stock and whole milk and bring to a simmer over low heat. Add ½ stick butter and simmer until melted. Stir with a whisk to combine. Set aside.
Meanwhile, in a large skillet, melt the remaining stick of butter. Add onions and celery, and saute over low heat until onions soften. Add apples and toss to coat. Cook 5 minutes, add crumbled sausage and stir to combine.
Raise the heat under the skillet to medium and stirring constantly, cook until the sausage loses its color and begins to brown. Add poultry seasoning and stir.
Transfer the cooked sausage mixture to the bowl of stuffing and toss with large spoons to combine. Add 2 cups of the stock/milk/butter mixture to the bowl and continue carefully tossing to combine.
Taste for seasoning and add salt and pepper, if necessary Taste for texture as well, and add more stock/milk/butter if it tastes a bit dry. Add as much or all, if necessary, and then transfer to a 9×13 greased baking dish.
Cover tightly with foil and cook for 45 minutes (or fill cavity of Crown Roast of Pork, as directed).