Name: Sausage and Apple Stuffing
Yield: Makes about 12 cups
Ingredients: 11 cups ½-inch cubes firm-textured white bread (about 1¼ pounds); ½ cup (1 stick) butter; 1 large onion, chopped; ¾ pound mushrooms, sliced; 2 teaspoons dried rosemary, crumbled; Freshly ground pepper; 1¼ cups chopped celery; 1 tart apple, peeled, cored, chopped; ⅓ cup chopped fresh parsley; 1 teaspoon ground or rubbed sage; 1 teaspoon dried thyme, crumbled; ¾ pound Italian sausage (hot or sweet), casings removed; ½ cup chicken stock or canned broth; Salt

This recipe comes from the November 1988 issue and is part of our Thanksgiving Hall of Fame series.

Recipe notes