SAUSAGE, APPLE & MUSHROOM DRESSING (marguerite henderson)

1 stick butter

1 small onion

1 lb seasoned pork sausage

2 granny smith apples, peeled, cored and chopped

1 lb white button mushrooms, thinly sliced

1/3 C chopped fresh sage

8 C dried bread cubes

2 C chicken stock

1 C milk

salt and pepper to taste

In a large skillet, heat butter and saute onion until soft.  Add sausage; brown and crumble as you cook.  Add the apples, mushrooms and sage; cook 2 minutes, stirring often.  Stir in the bread cubes.  Toss to coat well and bread has absorbed the butter and browned slightly.  Remove from heat and stir in the chicken stock and milk.  Season to taste.  Allow the dressing to cool in refrigerator for several hours before stuffing turkey or place in baking pan and cover with foil to be re-heated at 375 degrees for 30 minutes.