1poundbreakfast sausage, loose or removed from their casings
3cupscorn bread, stale, crumbled
3cupsFrench bread, stale, crumbled
3cupssandwich bread, stale, crumbled
1 1/2teaspoonsthyme, dried
1cupparsley, fresh, chopped
2eggs, lightly beaten
salt & pepper to taste
2cups turkey broth , or chicken broth
Instructions
In a large skillet melt 3 tablespoons of butter over medium heat. Add the onion and celery and cook, stirring, for 4 to 5 minutes or until the vegetables are softened. Transfer to a large mixing bowl.
In the same skillet add 2 tablespoons of butter. When melted, add the apple and cook, stirring, for 5 to 6 minutes or until light golden. Transfer to the mixing bowl with the onion.
In same skillet, add the sausage. Cook, stirring to break up the sausage, for 7 to 8 minutes or until lightly brown. Transfer the meat to paper towels to drain. Then add it to the mixing bowl with the other ingredients. Stir to combine it all together.
Preheat oven to 350ºF.
Add the corn bread pieces, French bread, sandwich bread, thyme, parsley and eggs to the bowl and stir just to combine it all. Season with salt and pepper. Pour in enough broth to moisten the dressing but not enough to make it runny. Spoon the dressing into a 13"x9" (33x23 cm) baking dish.
Bake in preheated 350ºF (180ºC) oven for 45 minutes or until the stuffing is firm to the touch.
Notes
If you wish, you can add 1 to 2 cups of frozen or dried blueberries or cranberries for added nutrition, color and taste.
I am not sure why this recipe states that you should cook the onion, apple and celery separately. I would cook it at the same time IF you have a large enough pan.