Heat the oil in a large heavy skillet or
Dutch oven over medium heat
Put in the
sausage and fry for 3 minutes
Add the onion,
celery, sage, and wine or cider
Cover and cook
until the vegetables are soft, stirring
occasionally, about 10 minutes
In a large bowl,
mix the sausage-vegetable mixture, bread cubes,
and apples
Moisten with the stock until the
mixture is moist enough to hold together when
molded in a large spoon, but not sopping wet
Use more stock if needed
Taste for salt and
pepper
At this point you can either stuff the
dressing lightly into a turkey or large chicken
and roast it following your favorite recipe
Or
you can bake the stuffing separately in an oiled
casserole
If you cook it in a casserole, stir in a
bit more stock to make up for the liquid the
stuffing would absorb in the bird
Cover the
casserole and bake for 45 minutes
This recipe
yields enough stuffing for 1 medium turkey (14
pounds), 2 large roasting chickens (5 to 6
pounds each), 3 frying chickens (3 to 4 pounds
each), or 6 to 8 squabs or quail.
