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In a large, heavy skillet, melt 1 stick butter on medium heat. Add the sage and hot sausage and cook on high until well browned and crumbly, breaking apart with a spoon or spatula, about 8-10 minutes. Drain liquid. Add the chopped onion/celery/apple mixture and chopped garlic and saute on medium heat until celery is soft about 5 minutes, stirring frequently. Mix in artichokes, mint, thyme, cilantro, sage and rosemary. Season with salt and pepper (I use Kosher salt) to taste. DO NOT DRAIN LIQUID In a 13x20 disposable aluminum foil pan, add 1/3 of stuffing cubes, moisten with 3/4 cup gingerale and chicken broth or stock (more if you like a really moist stuffing) and mix well. Add 1/3 of beaten eggs, 1/3 sausage mixture and 1/3 cheese and mix well. Repeat this procedure 2 more times. (I like to season with salt and pepper with each addition so it's easier to blend). Cover and bake at 325 degrees for about an hour or until heated through. Enjoy!
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Sausage stuffer for charcuterie, forcemeat preparations
Natural hog casings for fresh and cured sausages
Earthy sage — brown butter, sausage, Thanksgiving stuffing
Adjustable stand — hold cookbook or tablet at eye level while cooking
Stand mixer attachment for grinding meat — sausage, burgers, forcemeat
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Sausage stuffer for charcuterie, forcemeat preparations
Natural hog casings for fresh and cured sausages
Earthy sage — brown butter, sausage, Thanksgiving stuffing
Adjustable stand — hold cookbook or tablet at eye level while cooking
Stand mixer attachment for grinding meat — sausage, burgers, forcemeat