Use any kind of sausage you prefer. This bakes at the same temperature as the turkey breast so you can cook the stuffing alongside the meat.
Servings: 6 to 8
Ready time: 1 hour 20 minutes
2 tablespoons vegetable oil
1 cup coarsely chopped onion
1 cup coarsely chopped celery
1 teaspoon chopped garlic
10 ounces (300 grams) sausage meat removed from casing, crumbled
2 cups baby spinach
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh rosemary
3 cups cubed egg bread
1 cup grated apple
1/4 cup apple cider or juice
Salt and freshly ground pepper
Preheat oven to 350 F.
Heat oil in a skillet over medium heat. Add onion and celery and sauté for 2 minute or until beginning to soften. Add garlic, then crumble in sausage meat and sauté for 2 minutes or until meat loses its pinkness. Stir in spinach, sage and rosemary and cook for 1 minute or until wilted. Stir in bread and apple.
Let cool for 10 minutes, then stir in egg and apple cider. Season with salt and pepper to taste.
Place in buttered gratin dish and cover with foil. Bake for 35 minutes, then uncover and bake 10 more minutes or until top is golden brown.