Rye Bread Stuffing

• 1 lb day-old light rye bread, cubed
• 1/2 lb day-old dark rye bread, cubed
• 1 lb sage flavored sausage, Jimmy Dean brand recommended
• 1 1/2 cups onions, chopped
• 2 large cooking apples, peeled and chopped
• 1 cup celery, chopped
• 4 garlic cloves, minced
• 1/2 cup butter or 1/2 cup margarine
• 3/4 cup salted mixed nuts, chopped (optional)
• 2 tablespoons dried parsley flakes
• 2 teaspoons salt
• 2 teaspoons dried thyme
• 1 1/2 teaspoons rubbed sage
• 3/4 teaspoon dried rosemary, crushed
• 1/2 teaspoon pepper
• 1/4 teaspoon ground nutmeg
• 3 - 3 1/2 cups chicken broth

1. Toss bread cubes in a large bowl.
2. In a skillet, cook and crumble sausage just until cooked thru.
3. Remove to paper towels to drain.
4. To same skillet, add onion, apples, celery, garlic and butter.
5. Saute until apples and vegetables are tender.
6. Add both the onion mixture and sausage to bread.
7. Add nuts (if desired), seasonings and enough broth to moisten.
8. Cover and refrigerate til ready to bake.
9. Stuff turkey just before baking.
10. Bake any additional stuffing separately in a greased 2 quart casserole dish.
11. Or bake all stuffing separately in a greased 13x9x2 baking dish.
12. To bake stuffing separately, place in greased dish, cover and bake at 325 degrees for one hour; uncover and bake for 10 minutes longer.

light rye bread, dark rye bread, sausage, onions, cooking apples, celery, garlic, butter, mixed nuts, parsley flakes, salt, thyme, sage, rosemary, pepper, ground nutmeg, chicken broth

Taken from www.food.com/recipe/rye-bread-stuffing-45463 (may not work)