Zubereitung

1. 1

   In a large skillet over medium heat, cook sausage until no longer pink; about 10 minutes.

2. 2

   Drain fat and set aside.

3. 3

   In the same skillet melt 1 tablespoon of butter.

4. 4

   Add shallots, garlic, celery, apple and mushrooms and saut until tender.

5. 5

   Sprinkle with thyme and sage.

6. 6

   Pour white wine over vegetables and de-glaze the pan. Saut for another 2 minutes to cook off the alcohol.

7. 7

   In a large bowl, combine sausage, vegetable mixture, 2 tablespoons of butter, and bread.

8. 8

   Pour chicken broth over stuffing, stirring well to evenly coat the bread pieces. You want the bread to be moist but not soggy.

9. 9

   Place stuffing in a 913 inch casserole dish and cover with foil.

10. 10

    Bake for 20 minutes and remove foil.

11. 11

    Dot the top with remaining 1 tablespoon of butter and bake uncovered for an additional 10 minutes until the top has browned.

12. 12

    Serve immediately