The Best Ever Thanksgiving Apple Sausage Stuffing

1/2 c. onions - chopped
1/2 c. celery - chopped
1 apple - cored and chopped
2 links Italian sausage - I prefer poultry
1 1/2 c. water
8 oz. seasoned stuffing croutons
1/2 c. + 1 tb. margarine or butter

In large wok-style or fry pan saute onions and celery in 1 tb. margarine until semi-transparent. Remove from pan and set aside.

In same pan boil Italian sausage until water dissipates. Continue to cook by browning. Remove from pan and set aside.

Using same pan, add required water to pan to deglaze at medium high heat. Pour into 2-cup measuring cup. You should have at least 1 1/4 cups liquid. Add required margarine to melt into the liquid.

Using cooled pan, pour in stuffing croutons, and top with sauteed onions and celery, apples and sausage. Mix. Pour in liquid over all and toss. If you like a dryer texture stuffing or are only stuffing bird, use less of the liquid. If only using for casserole or you like a moister consistency use all of liquid.

Photo courtesy of Creative Commons License by tracy the astonishing