Thanksgiving Recipes: Apple-Walnut Sausage Stuffing

Here's another delicious Thanksgiving side dish recipe from our friends at Agricultural Community Events Farmers Markets, the non-profit group that puts on the Marinwood, Downtown Novato, Fairfax, Petaluma East, and Santa Rosa Community Farmers' Markets, among others. What's great about this recipe is it tells you which farmers' market vendors you can buy the ingredients from!

Ingredients

• 5 celery ribs, thinly sliced - Calvillo Brothers (Marinwood Farmers Market), Ortiz Brothers (Marinwood, Petaluma East Side, and Santa Rosa at the Veterans Building)
• 2 medium onions, chopped - Lots of options here, Tolay Valley Farm (Marinwood Farmers Market), Calvillo Brothers (Marinwood Farmers Market), Ortiz Brother (Marinwood, Petaluma East Side, and Santa Rosa at the Veterans Building), First Light Farm (Petaluma East Side Farmers Market)
• 3 teaspoons rubbed sage - Leisen Bridgeway Farm (Petaluma East Side and Santa Rosa at the Veterans Building) or Fulton Creek Nursery (Petaluma East Side & Santa Rosa at the Veterans Building)
• 2 teaspoons dried thyme - Fulton Creek Nursery (Petaluma East Side and Santa Rosa at the Veterans Building) or the Marin Farm (Marinwood Farmers Market)
• 1 cup butter, cubed - Springhill Jersey Cheese Co. (Petaluma East Side and Santa Rosa at the Veterans Building)
• 3/4 cup grated Parmesan cheese - Dacheva Cheese (Petaluma East Side and Santa Rosa at the Veterans Building)
• 1/3 cup minced fresh parsley - Tolay Valley Farm (Marinwood Farmers Market), Fulton Creek Nursery (Petaluma East Side Farmers Market)
• 1 teaspoon salt - Sonoma Spice (Santa Rosa at the Veterans Building)
• 1/2 teaspoon pepper - Sonoma Spice (Santa Rosa at the Veterans Building)
• 1 pound bulk Italian sausage - Wyland's Orchard  (Petaluma East Side) or Victorian Farmstead  (Santa Rosa at the Veterans Building) or Green Star aka Felton Acres (Santa Rosa at the Veterans Building)
• 16 cups cubed day-old bread - Full Circle (Marinwood Farmers Market) or Our Lady Grace Bakery (Santa Rosa at the Veterans Building)
• 5 medium tart apples, peeled and thinly sliced
• 1 can (14-1/2 ounces) chicken broth - Physis (Santa Rosa at the Veterans Building)
• 1-1/2 cups Walnuts - Noeller Farm (Marinwood Farmers Market) or substitute with almonds from Redel's (Petaluma East Side or Santa Rosa at the Veterans Building)

Directions

In a large skillet, saute the celery, onions, sage and thyme in butter until vegetables are tender. Transfer to a very large bowl; cool slightly. Stir in the cheese, parsley, salt, and pepper; set aside.

In the same skillet, cook sausage over medium heat until no longer pink; drain. Add to celery mixture. Add the bread cubes, apples, broth, and walnuts; toss to coat.

Transfer to a greased three-quart baking dish (dish will be full). Cover and bake at 350°F for 25 minutes. Uncover; bake 10–15 minutes longer or until heated through and lightly browned. Yield: 16 servings (3/4 cup each).