This stuffing is cooked outside of the meat and makes a nice accompaniment to roasted turkey, chicken or pork. If preferred, stuffing can be cooked inside the bird.
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In large saucepan, heat oil over medium heat. Add onions, garlic and celery and sauté until soft – about 5 minutes. Remove from heat and set aside.
In very large bowl, combine bread cubes and sausage. Add cooked onion mixture, salt, parsley and thyme.
Heat apples in saucepan until warmed – about 3 minutes.
Add apples to bread mixture and toss well to combine.
Lightly oil a large casserole dish and fill with stuffing. Drizzle with the chicken stock.
Bake in 375°F (220°C) oven for 35–45 minutes or until golden and just slightly crisp.