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LOCATION: Recipes >> Poultry >> Stuffing 42

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SAUSAGE AND APPLE STUFFING

10 slices bacon (6 oz), diced
1 pound pork sausage meat
2 large onions, chopped (2 c)
8 oz. medium mushrooms, sliced (2 c)
3 medium ribs of celery, chopped (1 c)
1 tsp. dried sage leaves, crumbled
1 tsp. dried thyme leaves
1 tsp. salt
1/4 tsp. pepper
1 pound tart apples, cored and cut into 1/2" pieces (3 c)
1 loaf (16 oz) day-old white bread, cut into 1/2" cubes (10 c)
1 cup chopped fresh parsley
1 1/4- 1 3/4 cup chicken broth

Sprinkle bacon over bottom of 3 quart casserole; cover with paper
towel. Microwave on high 3 1/2- 4 1/2 min., until bacon just begins
to brown, stirring once. Crumble sausage meat in. Microwave on high
3 min., stirring twice, until meat loses its pink color. Add onions,
mushrooms and celery; cover with paper towel. Microwave on high
6-8 min. until onions and mushrooms are wilted, stirring twice.
Stir in sage, thyme, salt and pepper, then the apples. Cover and
microwave on high 2 min. (Apples will still be crisp). Meanwhile,
mix bread and parsley in a large pot or bowl. Add apple mixture;
toss to mix. Stir in broth a little at a time until well blended
and stuffing is as moist as desired. Return mixture to 3 quart
casserole. Cover with lid or vented plastic wrap. Microwave on
high 13-15 min., rotating dish 1/2 turn and stirring once. Let
stand covered for 10 min. for flavor to develop and to equalize
temperature. Yield: 14 cups.

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