3/5 lb hot Italian sausage, loose or removed from casing
2 sticks butter
2 large yellow onions, peeled and chopped
3 cloves garlic, minced (optional)
8 ribs celery, diced
1 cup dry white wine
4 sprigs fresh rosemary
2 Tbsp fresh sage, chopped
18 ounces Pepperidge Farm sage & onion cubed stuffing
6-8 ounces fresh whole cranberries
1 crisp apple, peeled and chopped
1 cup shelled roasted pistachio nuts
1-2 eggs, lightly beaten
1-2 cups chicken (or turkey) broth
Salt and pepper to taste
- Cook and crumble sausage over medium heat in a skillet until browned. Transfer to a large mixing bowl.
- Melt butter in a skillet. Add onion, garlic and celery. Sauté until soft, about 5 minutes. Add white wine, rosemary, and sage. Cook for 5 more minutes.
- Add croutons, onion mixture, cranberries, apples, and nuts to the bowl with the sausage. Moisten with egg and broth. (Should not be soggy.) Season with salt and pepper.
- Put in a well-buttered covered casserole. Bake alongside turkey at 350 degrees until heated through, about 30 minutes. Remove lid and bake until top is crusty, about 15 more minutes.