• 1 1-lb. pkg. sage sausage roll
• 1/2 C. butter
• 1 Granny Smith apple, Finely diced
• 6 celery stalks, finely diced
• 2 med. onions, finely diced
• 1 12-oz. pkg. cornbread stuffing mix
• 1 C. dried cranberries
• 1/4 C. finely chopped walnuts
• 1 tsp. sea salt
• 2 14.5-oz. cans chicken broth

Preheat oven to 325 degrees. In large skillet, crumble and cook sausage until browned. Remove from pan. In same skillet, melt butter over medium heat. Saute celery and onions until softened, about 5 minutes. In a large bowl, combine celery, onions, sausage, stuffing mix, cranberries, walnuts, apple and salt. Add the broth and stir until well combined. If desired, loosely stuff some of the mixture into a turkey just before roasting. Place the rest of stuffing mix into a casserole dish. Cover and bake in a 325-degree oven for 1 hour or until hot.