Here is my delicious and easy apple/sausage dressing (it’s stuffing only if cooked inside the roast or bird). Make this with my Crown Roast of Pork and your taste budds will be doing their happy dance!!
For up to 10 people
2 pounds sausage meat (w/o fennel if possible)
1 loaf day old bread (Italian cibata or French baguette)
2-3 apples (cored and cut into 1″ pieces – do not peel)
4-5 stalks celery
1 large onion diced
sage (dry ok)
4 cloves garlic smashed and roughly chopped
1/4 cup Calvados
Chicken stock as needed
Cut bread into 1″ squares, arrange on cookie sheet and bake in 350 degree oven for 5 minutes
Pour a “2 count” of EVOO into a large skillet and heat over a high flame for 3 minutes, lower heat to medium and add onion and garlic, saute until onion is limp. Remove onion and garlic and set aside. In same pan add the sausage and cook until brown. Remove and set aside. Place apples, thyme, and sage into the sausage drippings and cook until the apples sweat, add the Calvados and cook until all the liquid is rendered, mixing constantly. Salt and pepper to taste. Add sausage, onion, garlic and bread. Add chicken stock to moisten. Taste the mixture and add salt and pepper as needed. Let cook for about 10 minutes. Remove from head and place in a bowl and set aside. Once your roast is done, spoon the dressing onto the top of the crown and present prior to slicing the roast for serving.