Does anyone know where I can find a good recipe for stuffing with sausage and sage as ingredients?
New England Sausage Stuffing with Maple Corn Bread 1 pound breakfast-style bulk sausage 1/2 cup (1 stick) unsalted butter 1 3/4 pounds Granny Smith apples, peeled, cored, chopped 1 pound onions, chopped 4 large celery stalks, chopped 1 cup chopped celery leaves 9 cups coarsely crumbled day-old Maple Corn Bread 4 large eggs 2/3 cup frozen apple juice concentrate, thawed 1/3 cup canned low-salt chicken broth 1 teaspoon salt 1 teaspoon ground black pepper 1 teaspoon crumbled dried sage leaves 1/4 teaspoon ground allspice 1/4 teaspoon ground nutmeg preparation Sauté sausage in heavy large skillet over medium-high heat until cooked through, breaking up finely with back of fork, about 10 minutes. Using slotted spoon, transfer sausage to very large bowl. Melt butter in same skillet over medium-high heat. Add apples, onions, and celery stalks; sauté until very tender, about 12 minutes. Add celery leaves and stir 30 seconds to wilt. Add mixture to bowl with sausage. Stir corn bread into sausage
