This is a perfect dressing to serve with a cider brined turkey like the one I featured yesterday. While there is some chopping involved, the dressing is easy to make and it is a perfect accompaniment for turkey on Thanksgiving Day. While I prefer to bake the mixture, it can also be used to stuff the turkey if that is more to your liking. The dressing is flavorful and moist and I know that those of you who try it will be pleased with its unique flavor combination. Here's how it is made.

Apple, Sage and Sausage Stuffing

Ingredients:

1 loaf sourdough hearth bread, cut into 1/2-inch cubes (about 11 cups)

1 tablespoon vegetable oil

3/4 pound fresh mild pork or chicken sausage, bulk or removed from casings

4 Braeburn, Gala or other apples, cored and diced

3 ribs celery, thinly sliced

1 large onion, diced

2 tablespoons unsalted butter

2-1/2 cups low-sodium chicken broth

1/3 cup chopped fresh sage leaves

3/4 teaspoon fine sea salt

1/2 teaspoon freshly ground pepper

Directions:

1) Preheat oven to 300 degrees F. Spread bread cubes out on two baking sheets and bake until dried but not browned, about 15 minutes. Transfer to a large bowl.

2) Meanwhile, in a large skillet, heat oil over medium-high heat. Add sausage and cook, breaking up chunks with a spoon, until browned, about 6 minutes. Add apples, celery, onion and butter and cook, stirring occasionally, until apple and vegetables are softened, 8 to 10 minutes more. Add to bread. Stir in broth, sage, salt and pepper.

3) If using mixture to stuff a turkey, cool completely before stuffing. If baking separately, heat oven to 350 degrees F; bake in a buttered casserole dish until lightly browned and crisp on top, 50 to 60 minutes. Yield: 12 to 14 servings.