Apple, Sausage, and Parsnip Stuffing with Fresh Sage

Ingredients

• 0.8 cup butter divided ()
• 2 cups celery chopped
• 0.8 cup sage leaves fresh packed
• 3 pounds granny smith apples cored cubed peeled
• 1.5 pounds sausages italian hot
• 1.5 pounds sausages sweet italian
• 0.5 cup low-salt chicken broth 
• 6 cups onions chopped
• 2 pounds parsnips cubed peeled
• 1.5 pound sourdough bread with crust, cubed sliced

Equipment

• bowl
• frying pan
• baking sheet
• oven
• aluminum foil
• slotted spoon
• glass baking pan

Directions

1. Preheat oven to 325°F.
2. Bake bread cubes on 2 large rimmed baking sheets until lightly toasted, about 20 minutes.
3. Sauté sausages in very large skillet over medium-high heat until cooked through, breaking into pieces with spoon, about 15 minutes. Using slotted spoon, transfer to large bowl; add bread.
4. Add onions and celery to same skillet and sauté until golden brown, about 10 minutes; transfer to bowl with bread. Melt 1/4 cup butter in same skillet over medium-high heat.
5. Add apples and sauté until tender, about 8 minutes; mix apples into stuffing. Melt 1/4 cup butter in same skillet over medium-high heat.
6. Add parsnips and sauté until golden, about 10 minutes; mix into stuffing. Melt 1/4 cup butter in same skillet.
7. Add sage and sauté until dark green, about 2 minutes.
8. Mix sage and butter into stuffing. Season with salt and pepper.
9. Butter 15x10x2-inch glass baking dish. Stuff turkey.
10. Transfer remaining stuffing to prepared dish; drizzle with 1/2 cup chicken broth. Cover with foil. (Can be prepared 4 hours ahead. Cover and refrigerate.)
11. Preheat oven to 350°F.
12. Bake stuffing covered until heated through, about 1 hour. Uncover and bake until beginning to brown, about 10 minutes.