Apple-Spice Sausage Stuffing
5 cups herbed bread cubes or packaged stuffing mix
5 tbsp. butter or margarine
1 cup onion, diced small
1 cup celery, diced small
1 cup pecans, coarsley chopped
Sauté the onion and celery in plenty of butter or margarine until the onions are just soft.
In a large bowl, mix all of the dry ingredients together, adding enough stock to achieve the desired moistness.
Fill crown roast with stuffing, packing lightly.
Bake any surplus stuffing in a buttered baking dish at at 325°F to an internal temperature of 160°F.
After roasting, remove stuffing from crown to serve.
Our Apple-Spice Sausages are about 1/4 lb. per link. Cut each link into 1/2-inch pieces or smaller. These sausage links are already fully cooked so they can be mixed directly into the other ingredients without further preparation.
This recipe is from Josef & Elizabeth Brunner, used with permission