1 lb. sweet Italian turkey or pork sausage, casing removed
2 tbsp. ghee/oil
1 large onion, chopped
4 celery stalks, diced
2 Granny Smith or delicious apples, cored and chopped
2 garlic cloves, minced
2 to 3 tsp. poultry seasoning
12 cups GFCF bread (24-oz. loaf), cubed and dried in an uncovered bowl overnight
2 cups (or more) chicken broth
Salt and pepper to taste
1.Grease a large skillet with cooking spray/oil. Brown the sausage until cooked through. Remove from heat, put in a large mixing bowl, and crumble sausage.
2. Melt the ghee/oil in the skillet and simmer the onion for 2 to 3 minutes, or until translucent. Add the celery, apples, garlic, and poultry seasoning, and cook for 3 to 5 minutes, stirring often.
3. Add the apple-vegetable mixture to the bowl of sausage, along with the GFCF bread; mix well. Moisten with the chicken broth and season with salt and pepper. Cool completely before stuffing the turkey. Makes 20 cups.
4. Woggle-Bug's tip: Stuffing can be cooked separately in a large glass casserole dish, but more stock may be needed to replace the moisture that usually comes from the turkey cavity.