by Geila Bernstein

Ingredients:

1 pound sweet Italian sausage
2 cups chopped onion
4 cloves garlic, mashed
5 shallots, chopped
¾ cup pine nuts, toasted
3 Granny Smith apples, cut into
¼-inch slices
½ cup dried cranberries
1 cup chopped celery
4-6 tablespoons schmaltz (chicken fat) or margarine
2 tablespoon chopped thyme
6 large sage leaves, chopped
¾ cup dry white wine
1 cup apple cider
1 15-ounce package unseasoned bread for stuffing or 1 pound stale bread cut into ¼-inch cubes
1 extra-large egg
2 cups chicken stock
Salt and pepper

Directions:

1. In a large sauté pan over high heat, brown the sausage meat using a little water if needed.
2. Stir in the onions, garlic shallot, pine nuts and continue to cook. Add the apples and celery. Add the margarine.
3. After 3 or 4 minutes when the apples and celery have begun to soften, add the wine and cider and stir well. Add dried cranberries. Reduce over high heat until liquid has evaporated.
4. In a large bowl, combine all ingredients except for the chicken stock and egg. Mix well.
5. Then add the egg and one cup of the chicken stock and toss gently. If stuffing feels dry, drizzle some of the reserved chicken stock over it.
6. Oil a baking dish and place in the oven for 45 minutes at 350 degrees, covered in foil. Remove foil for final 15 minutes. Just before serving, drizzle turkey fat over stuffing.