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SAUSAGE/APPLE STUFFING

1 lb bulk pork sausage
2 ribs celery, chopped
1 large onion, chopped
1 large granny smith apple, peeled, cored and grated
1/2 stick butter or margarine
4 oz can mild green chilies, chopped and drained
1 cup chicken broth
1/4 cup golden raisins (optional)
1 tsp ground sage (or to taste)
1/2 tsp ground thyme (or to taste)
black pepper
10 oz pkg prepared stuffing mix
1/2 cup apple juice, unsweetened

Get out a big skillet. Add your sausage and cook over medium heat
until it's no longer pink, but not crispy. Add your butter, celery,
onions, grated apple and chilies and cook over medium-low heat
until the celery and onions are tender. You may need to add a
little water if the mixture is dry--don't want it to stick. Just
add a couple of tablespoons.

Meanwhile, place the stuffing mix into a large bowl. Add the raisins
if you want, the sage, thyme and pepper. Toss to mix well. Add
sausage mixture once it's done and mix well. Add the apple juice
and let the mixture sit for about 5 minutes, then toss. Add a
little of the chicken broth and mix. Let sit for a couple of minutes
more. The mixture should be slightly soggy. Don't pack the stuffing
into the bird and do not stuff the bird until just before you put
it into the oven. Taste to make sure it has enough seasonings for
you. Add more sage or thyme and pepper if you'd like.

If you want to put the stuffing into a casserole dish (you may need
to put some of it into a dish because not all of it will fit into
your bird) you'll want it a little wetter because it won't get any
moisture from the dish. For the casserole dish you'll need to bake
it at 350-degrees for 35-40 minutes.

You probably won't have room for the casserole dish in the oven
when your turkey is baking. You can bake it once you take the turkey
from the oven. The turkey needs to sit for 25-30 minutes anyway
for the juices to settle. If you cut a turkey the minute you take
it from the oven, all the juices will run out and it'll be dry. By
letting it sit for a while, the juices will settle back into the
meat where it belongs.

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