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Stuffing with Soy Sausage

by Vanessa Williams
1 pound vegetarian soy sausage
2 tablespoons margarine or butter
3 medium-size celery ribs, diced
1 large onion, diced
15-ounce can vegetable broth (two cups)
1/2 teaspoon ground black pepper
3/4 cup water
1 package (14 to 16 ounces) corn-bread stuffing mix
2 small golden delicious apples, cored, seeded, chopped
1/4 cup chopped fresh parsley
directions
In deep large nonstick skillet over medium-high heat, cook sausage, stirring frequently to break up sausage until browned, about 10 minutes. Transfer sausage to large bowl. To same skillet, add margarine, celery and onion; cook, stirring occasionally, until vegetables are lightly browned. Stir in broth, black pepper and water; heat to boiling, stirring to loosen any brown bits from bottom of skillet. To sausage in bowl, add corn-bread stuffing mix, apples, parsley and heated broth; mix well. Use to stuff 10- to 16-pound turkey. (Place any leftover stuffing in greased, covered casserole; add to oven 30 minutes before end of roasting time). Makes about 24, 1/2 cup side-dish servings.