Cornbread-Sausage Stuffing with Apples

12 Tbsp. (1 1/2 sticks) sweet butter
2 1/2 cups finely chopped yellow onions
3 tart apples (Jonathan or Winesap), cored & chunked, do not peel
1 pound lightly seasoned bulk sausage (breakfast sausage with sage is best)
3 cups coarsely crumbled cornbread (preferably homemade)
3 cups coarsely crumbled whole-wheat bread
3 cups coarsely crumbled white bread (French or homemade preferred)
2 tsp. dried thyme
1 tsp. dried sage
salt & pepper, to taste
1/2 cup chopped Italian parsley
1 1/2 cups shelled pecan halves

1. 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.
2. Melt remaining butter in the 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 the 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 actually to stuff the bird, spoon it into a casserole. Cover casserole & set into a large pan. Pour hot water around the casserole to come halfway up the sides. Bake for 30 to 45 minutes at 325 degrees, basting occasionally with 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. Freezes well.

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