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1
Prepare ingredients: Core apples and cut into chunks.
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2
Do not peel.
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3
Jonathan and Winesap are good choices.
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4
Breads should be coarsely crumbled.
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5
Melt half the butter in a skillet.
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6
Add chopped yellow onions and cook over medium heat, partially covered, until tender and lightly colored, about 25 minutes.
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7
Transfer onions and butter to a large mixing bowl.
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8
Melt remaining butter in same skillet.
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9
Add apple chunks and cook over high heat until lightly colored but not mushy.
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10
Transfer apples and butter to the mixing bowl.
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11
Crumble the sausage into the skillet and cook over medium heat, stirring, until lightly browned.
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12
With a slotted spoon, transfer sausage to the mixing bowl and reserve the rendered fat.
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13
Add remaining ingredients to the ingredients in the mixing bowl and reserve the rendered fat.
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14
Cool completely before stuffing the bird; refrigerate if not used promptly.
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15
If you do not wish to actually stuff the bird (goose or duck, for casserole.
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16
Cover casserole and set into a large pan.
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17
Pour got water around the casserole to come halfway up the sides.
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18
Bake for 30 to 45 minutes at 325F, basting occasionally with the cooking juices from the bird or with the reserved sausage fat if necessary.
