I have been making Sausage and Apple stuffing for years. When almost done frying up the sausage I add cubes of apples (1 or 2 apples) to get them just a bit golden and then throw them into the breading, etc. It’s requested every year.
When making your favorite sausage stuffing - throw some apple chunks in too - gives a sweet and delicate difference and cuts the fattiness/heaviness of the sausage on the taste buds.
Some ideas for Thanksgiving from Past Threads:
Pies:
Week 01/08/11 __ Post # 40 __ Baked Custard Pie
Week 07/09/11 __ Post # 04 __ Berry Pie
Week 01/29/11 __ Post # 28 __ Brown Bag Apple Pie
Week 02/12/11 __ Post # 15 __ Butter Milk Pie
Week 08/20/11 __ Post # 35 __ Coconut Cream Pie
Week 01/29/11 __ Post # 49 __ Dutch Apple Pie
Week 06/25/11 __ Post # 05 __ Key Lime Pie with Cocoa Meringue
Week 07/23/11 __ Post # 22 __ Lattice top peach pies in a jar
Week 12/18/10 __ Post # 60 __ No-Bake Pumpkin Pie
Week 02/26/11 __ Post # 162 __ No-Bake Pumpkin Pie
Week 01/29/11 __ Post # 49 __ Pat In Pie Crusts
Week 03/19/11 __ Post # 11 __ Soda Cracker Pie
Week 06/04/11 __ Post # 06 __ Strawberry Pie
Week 08/20/11 __ Post # 11 __ Summer Squash Pie
Week 08/27/11 __ Post # 20 __ Tomato Pie
Weekly Thread links are on my profile page.
(ex: if you are interested in checking out the ‘Butter Milk Pie’....go to my profile - click on February 12, 2011 and go to post #15 on that thread...Easy as Pie!)