Apple Vegetable Stuffing


1 pound sausage,* diced 1/4 cup olive oil 2 medium leeks, chopped (white and pale green parts only) 2 medium apples (Granny Smith or other), peeled, cored, chopped 1 1/2 cups chopped celery with leaves 2 medium carrots or parsnips or rutabagas, peeled and chopped 2 teaspoons poultry seasoning 2teaspoons chopped dried rosemary 1/2 cup chopped fresh Italian parsley 10 cups gluten-free/dairy-free bread,** crust removed, cut into 3/4-inch cubes, toasted Salt and freshly ground pepper, to taste 3 eggs or flax gel (see page 62) or omit eggs and add 1/2 cup additional liquid 1to 1 1/2 cups gluten-free chicken broth 3/4 cup chestnut or walnut pieces, toasted, optional


Recipe Makes Enough To Stuff A 14-pound Bird With Some Left Over. It Can Also Be Baked In Two 9x9-inch Baking Pans. Vary Ingredients To Suit Your Taste.

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