1 rib celery, minced
1/2 onion, minced
2 tablespoons butter or olive oil
3 mild Italian sausages, casings removed and broken into small pieces
1/2 apple, chopped
1 or 2 stale or toasted cornbread muffins, to taste
1 tablespoon fennel seed
Salt, to taste
Pepper, to taste
1/2 cup pan drippings from the roasted turkey or chicken stock
Sauté celery and onion in butter or olive oil, about 5 minutes or until soft. Add sausage and cook until done. As sausage is beginning to turn brown, add apple to mix and stir thoroughly. When sausage is done and apple somewhat soft, crumble the cornbread muffin over the top and stir in. Add fennel, salt and pepper and season to taste. Place in an 8-inch square pan and keep warm until ready to serve. Just before serving, pour pan drippings over the top.
Makes 4-6 servings, depending on how much cornbread you use.
From John Griffin