Bell's Sausage Stuffing
Submitted by Deborah Napsey
Sausage and apples add a new layer to classic holiday stuffing. This award-winning recipe claimed first prize in the Yankee Magazine recipe contest and will win the hearts of everyone you serve it to.
Ingredients
Serving size: 10 servings
| 12oz. | Bell's Traditional Stuffing |
| 3/4 cup | Onion, chopped |
| 3/4 cup | Celery, chopped |
| 1 roll | Pork sausage |
| 1/4 cup | Butter or margarine, melted |
| 2 cups | Apples, chopped and peeled |
| 3/4 cup | Raisins |
| 1 1/2 cups | Apple juice |
| 1/4 cup | Dry white wine |
Directions
- Melt butter in a large skillet, over medium heat.
- Sauté chopped onion for 5 minutes.
- Add chopped celery. Sauté 5 minutes.
- Add thawed pork sausage and scramble with the vegetables for 10 minutes.
- Pour in apple juice, wine, raisins, and apples. Heat through.
- In a large bowl, combine 2 packages of Bell's Stuffing Mix with the above mixture.
- Stir with a fork to blend well.
- Pack lightly in the cavity just before roasting. Stuffs up to a 15 lb. bird. Stuffing may also be baked in a covered casserole dish at 350°F for 30-40 minutes.