Savory Herb & Sausage Stuffing

• 11 TBSP Butter
• 2 medium Granny Smith apples, coarsely chopped
• 3/4 lb. sausage, casing removed ( half sweet and half spicy Italian)
• 1 lg. onion, chopped
• 2 stalks celery
• 4 cups chicken broth
• 1 bag plus 2 cups of Pepperidge Farm Herb Seasoned Cornbread Stuffing
• 1/4 cup chopped dried sage
• 1/2 chopped fresh flat parsley leaves
• 1 egg, beaten

1. Coat 3-qt. casserole with 1 TBSP butter and set aside.
2. Cook and stir apples in 12" nonstick skillet over medium-high heat for about 5 min. or until browned. Pour apples into VERY large bowl and set aside.
3. Heat 2 TBSP clarified butter in skillet over medium high heat (Be sure to use clarified butter to avoid burning.) Add sausage, onion and celery. Cook until well browned, stirring frequently to break up meat. Add broth and remaining butter. Heat to a boil.
4. Add stuffing, sage and egg to apples and mix well using hands. Pour broth mixture over apple misture and mix lightly to coat. Season to taste.
5. Spoon stuffing into prepared casserole dish and cover.
6. Bake at either 350 in regular oven or 325 in convection oven for 45 min. or until hot.

butter, apples, sausage, onion, stalks celery, chicken broth, stuffing, sage, fresh flat parsley, egg

Taken from www.epicurious.com/recipes/member/views/savory-herb-sausage-stuffing-50107425 (may not work)