Bread Stuffing

1 pound pork sausage, seasoning of choice

1 cup butter

1 cup onions chopped fine

1 cup chopped celery (with leaves) or finely chopped celeriac

½ cup grated diakon radish

9 cups soft whole wheat organic bread cubes

2 teaspoons salt

1½ teaspoons dried sage leaves

1 teaspoon dried thyme leaves

½ teaspoon pepper

2 medium cooking apples (Jonagold or golden delicious), cored and diced

In a skillet over medium-high heat, brown pork sausage. Remove to a paper towel to drain.

Wipe skillet, add butter and cook and stir onion, celery and diakon radish until tender. Stir in half of the bread cubes, salt, pepper, sage and thyme. Add the remaining bread, pork sausage and apples and stir to combine.

Place the stuffing in the cavity and between the breast meat and the skin and cook bird as directed.

When bird is cooked through, remove stuffing to a bowl and serve.

Serves eight to 10.

Karen Stark, Geneva