Sausage Stuffing

Recipe from Oxmoor House

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  • 7 white bread slices
  • 1 pound bulk pork sausage
  • 1 large onion, finely chopped
  • 3 celery ribs with leaves, finely chopped
  • 1 cup chicken broth
  • 1 tart apple, diced
  • 1 teaspoon poultry seasoning


  1. Remove crusts from bread slices. Cut bread into cubes.
  2. Cook sausage in a large skillet, stirring until it crumbles and is no longer pink. Add onion and celery, and cook until tender. Remove from heat; stir in bread, broth, apple, and seasoning.
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