Mushroom, Sausage & Apple Dressing

Chef Elisabeth says this is a must-have at her Thanksgiving table.

·         11 cups ½-inch cubes firm-textured white bread (about 1¼ pounds)

·         ½ cup (1 stick) butter

·         1 large onion, chopped

·         1 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

Preheat oven to 250°F. Spread bread cubes on baking sheet. Bake until dry to touch, stirring occasionally, about 20 minutes. Transfer to large bowl.

Melt butter in heavy large skillet over medium-low heat. Add onion and cook until tender, stirring occasionally, about 8 minutes. Add mushrooms, rosemary and generous amount of pepper and cook until mushrooms soften, stirring occasionally, about 6 minutes. Add celery and apple and stir 1½ minutes. Mix in parsley, sage and thyme. Add to bread and toss to blend.

Increase heat to medium-high. Add sausage to same skillet and cook until beginning to brown, breaking up with fork. Add to bread, using slotted spoon. Add stock to stuffing and mix to blend. Season with salt.

Spoon mixture into oven proof 9x13 pan. Can be prepared 1 day ahead: cool completely, cover and refrigerate. Bring to room temperature before baking.

This recipe also freezes well. Thaw completely before baking.

To finish: Preheat oven to 350°F, bake covered 20 minutes, remove cover, stir things around a bit, then return to oven and bake, uncovered, an additional 10-15 minutes, until top is golden brown.

Makes about 12 cups

Recipe courtesy of Elisabeth Langmack