Easy Sausage Apple Stuffing

Get out a big skillet. Add your sausage and cook over medium heat until it's no longer pink, but not crispy. Add your butter, celery, onions, grated apple and chilies and cook over medium-low heat until the celery and onions are tender. You may need to add a little water if the mixture is dry--don't want it to stick. Just add a couple of tablespoons. Meanwhile, place the stuffing mix into a large bowl. Add the raisins if you want, the sage, thyme and pepper. Toss to mix well. Add sausage mixture once it's done and mix well. Add the apple juice and let the mixture sit for about 5 minutes, then toss. Add a little of the chicken broth and mix. Let sit for a couple of minutes more. The mixture should be slightly soggy. Don't pack the stuffing into the bird and do not stuff the bird until just before you put it into the oven. Taste to make sure it has enough seasonings for you. Add more sage or thyme and pepper if you'd like. If you want to put the stuffing into a casserole dish (you may need to put some of it into a dish because not all of it will fit into your bird) you'll want it a little wetter because it won't get any moisture from the dish. For the casserole dish you'll need to bake it at 350-degrees for 35-40 minutes. You probably won't have room for the casserole dish in the oven when your turkey is baking. You can bake it once you take the turkey from the oven. The turkey needs to sit for 25-30 minutes anyway for the juices to settle. If you cut a turkey the minute you take it from the oven, all the juices will run out and it'll be dry. By letting it sit for a while, the juices will settle back into the meat where it belongs.