Sausage and Apple Stuffing

12 ounces of mild Italian pork sausage
2 turkey legs, 2 bay leaves, half an onion
1 cup of chopped onion
1 cup of chopped celery
1 Granny Smith apple, peeled, cored, and chopped (about 1 cup)
6 cups of dried bread cubes
1 pack of cherry flavoured dried cranberries
2 tablespoons of Chicken Soup Base
1 tablespoon of Poultry Seasoning
2 tablespoons of Butter

·	Cover turkey legs in a pot of water and add bay leaves and onion.
·	Add Chicken Soup Base, if required to be added to cold water. If not, bring water to a 
	boil before adding Chicken Soup Base.
·	After bringing to a boil, let simmer for about 1 to 1.5 hours.
·	Take turkey legs out and let cool before removing all the skin. 
	Take of meat and chop meat to about same size as chopped celery. Save turkey stock.
·	Remove pork sausage from its skin and fry it up in about 1 tablespoon of olive oil until 
	sausage is all crumbled up and cooked through. 
·	Place bread cubes in a large bowl. Add the fried sausage and turkey meat.
·	Add about 2 cups of the turkey stock and let the cubes soak in it. 
	(May need more stock depending on how moist bread cubes need to be.
·	Cook onions and celery and apple in same pan a sausage over medium heat, stirring constantly, 
	until tender (about 5 minutes).
·	Add mixture to bread cubes, sausage, and turkey.
·	Add cranberries.
·	Add butter, poultry seasoning
·	Mix stuffing and flavour with salt and pepper.
·	Place stuffing in turkey. Or place stuffing in a covered casserole dish and bake in oven at 
	about 350 degrees for the first hour and then reduce heat to 250 degrees for the second hour.

Gabriele