Bountiful Savory Stuffing

Christmas morning. ... Turkey is brining, new, space age Super Wave Oven ready on the counter.   Now what?
Potatoes?   Cranberries?  Waldorf salad?  No.   Stuffing.   Oh,  you mean dressing?  No,  stuffing.  Same concept up until the baking.   I love mine the old fashioned way-stuffed inside the bird while it roasts,  absorbing all those juices and adding touches of flavor to the bird.

But it's not safe someone will scream.   Sure it is,  but you have to roast it long enough is all.   If you've slow roasted your bird to perfection,  your stuffing will be cooked all the way through.

Fortunately,  thanks to Bountiful Baskets I have just about everything already in my fridge.

One loaf sourdough bread,  cubed, lightly toasted and left out overnight.
One medium onion,  diced
Four stalks celery,  finely chopped
One small Fujiama Apple, chopped
A sprig of thyme and parsley
One crushed clove of garlic
One stick butter,  melted
One egg, lightly beaten
One cup chicken stock
One andouille sausage,  chopped into small bits

Over medium heat brown sausage, reserving oils and grease.   Remove sausage from pan and replace with chopped veggies and apple.   Saute until onion starts to become translucent. Pour over bread in a large mixing bowl, stirring thoroughly. Add melted butter, herbs and beaten egg, again mixing mixing mixing.

Set aside for one hour in a cool place lightly covered with a kitchen towel.

When turkey is ready to roast stuff chest cavity with stuffing mix.   Pack it well but don't cram,  smoosh or use any power tools to compress it.   Roast Turkey as usual,  keeping in mind a stuffed Turkey takes longer than a hollow one.

Once Turkey is roasted and ready for carving, soon out all that tasty stuffing.   If you prefer to crisp it up soon it into a baking dish and broil for seven to ten minutes.

Enjoy!