12 tb Butter

2 1/2 c Onion; yellow

3 Apples; cored

1 lb Sausage; bulk breakfast

3 c Cornbread; homemade

3 c Bread, whole-wheat

3 c Bread, French

2 ts Thyme, dried

1 ts Sage, dried

-salt and pepper 1/2 c Parsley,Italian; chopped

1 1/2 c Pecan halves

Prepare ingredients: Core apples and cut into chunks. Do not peel. Jonathan and Winesap are good choices. Breads should be coarsely crumbled. 1. Melt half the butter in a skillet. Add chopped yellow 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. 2. Melt remaining butter in same skillet. Add apple chunks and cook over

high heat until lightly colored but not mushy. Transfer apples and butter to the mixing bowl. 3. 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. 4. Add remaining ingredients to the ingredients in the mixing bowl and

combine gently. Cool completely before stuffing the bird; refrigerate if not used promptly. 5. if you do not wish to actually stuff the bird (goose or duck, for

example, can make the stuffing greasy), spoon it into a casserole. Cover casserole and set into a large pan. Pour got water around the casserole to come halfway up the sides. Bake for 30 to 45 minutes at 325?F., basting occasionally with the cooking juices from the bird or with the reserved sausage fat if necessary. Enough stuffing for a 20-pound turkey, to make 12 to 14 portions.