Apple Dressing
2 pounds sweet-tart apples, peeled, cored, and cut into 1/4-inch-thick slices
1/2 cup dry white wine
juice of 1 lemon
8 tablespoons butter
1 yellow onion, diced
4 large stalks celery, diced
kosher salt
freshly ground black pepper, in a mill
1 pound fresh Italian sausage links, casings removed
3 tablespoons minced leaves fresh sage
2 tablespoons minced leaves fresh thyme
1 tablespoon minced fresh summer savory
10 cups cubed country-style sourdough bread, preferably 2 days old
1-1/2 cups toasted walnuts, chopped
Steps:
Toss together the apples, white wine, and lemon juice and set them aside.
Melt 6 tablespoons of the butter in a large frying pan over medium-low heat; add the onions and celery, and saute until limp and fragrant, about 15 minutes. Season with salt and pepper. Add the sausage and use a fork to crumble it as it cooks; when the sausage has lost its raw color, transfer the mixture to a large bowl.
Drain the apples. Melt the remaining 2 tablespoons of butter in the pan, increase the heat to medium, and saute the apples, turning them frequently, until they just begin to color and soften slightly. Add them to the bowl with the sausage mixture, along with the sage, thyme, and savory. Season with salt and pepper, add the bread, and toss thoroughly. Add the walnuts and toss again.
If there is any extra dressing, place it in a baking dish and cook it with the turkey during the last 45 minutes. First, use a turkey baster to draw off about 1/4 cup of the pan drippings; mix with 1/4 cup of water and drizzle over the dressing. Bake covered for 45 minutes.