| | Directions | | Melt half of the butter in a skillet. Add chopped onions and cook over medium heat, partially covered, until tender and lightly colored, about 25 minutes. Transfer onions and butter to a large mixing bowl. Melt remaining butter in the same skillet. Add apple chunks and cook over high heat until lightly colored but not mushy. Transfer applea and butter to the mixing bowl. Crumble the sausage into the skillet and cook over medium heat, stirring, until lightly browned. With a slotted spoon, transfer sausage to the mixing bowl and reserve the rendered fat. Add remaining ingredients to the ingredients in the mixing bowl and combine gently. Cool completely before stuffing the bird; refrigerate if not use promptly. If you do not wish to stuff the bird, spoon stuffing into a casserole. Cover casserole and set into a large pan. Pour hot water around the casserole to come halfway up the sides. Bake for 30-45 minutes at 325° basting occasionally with cooking juices from the bird or with the reserved sausage fat if necessary. |
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| Ingredients | | - |  | 12 tablespoons sweet butter |
| - | | 2 1/2 cups finely chopped yellow onions |
| - | | 3 tart apples, cored and chunked (do not peel) |
| - | | 1 pound lightly seasoned bulk sausage |
| - | | 3 cups coarsely crumbled cornbread |
| - | | 3 cups coarsely crumbled whole-wheat bread |
| - | | 3 cups coarsely crumbled white bread (french preferred) |
| - | | 2 teaspoons dried thyme |
| - | | 1 teaspoon dried sage |
| - | | salt and pepper to taste |
| - | | 1/2 cup chopped Italian parsley |
| - | | 1 1/2 cups shelled pecan halves |
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