Apple, Sausage, And Parsnip Stuffing With Fresh Sage

• 1 1 1/2-pound loaf sliced sourdough bread with crust, cubed
• 1 1/2 pounds sweet Italian sausages, casings removed
• 1 1/2 pounds hot Italian sausages, casings removed
• 6 cups chopped onions
• 2 cups chopped celery
• 3/4 cup (1 1/2 sticks) butter, divided
• 3 pounds Pippin or Granny Smith apples, peeled, cored, cubed
• 2 pounds parsnips, peeled, cubed
• 3/4 cup packed fresh sage leaves
• 1/2 cup low-salt chicken broth

1. Preheat oven to 325u0b0F. Bake bread cubes on 2 large rimmed baking sheets until lightly toasted, about 20 minutes.
2. Saute 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.
3. Add onions and celery to same skillet and saute until golden brown, about 10 minutes; transfer to bowl with bread. Melt 1/4 cup butter in same skillet over medium-high heat. Add apples and saute until tender, about 8 minutes; mix apples into stuffing. Melt 1/4 cup butter in same skillet over medium-high heat. Add parsnips and saute until golden, about 10 minutes; mix into stuffing. Melt 1/4 cup butter in same skillet. Add sage and saute until dark green, about 2 minutes. Mix sage and butter into stuffing. Season with salt and pepper.
4. Butter 15x10x2-inch glass baking dish. Stuff turkey. 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.)
5. Preheat oven to 350u0b0F. Bake stuffing covered until heated through, about 1 hour. Uncover and bake until beginning to brown, about 10 minutes.

bread, sweet italian sausages, onions, celery, butter, pippin, parsnips, sage, lowsalt chicken broth

Taken from www.epicurious.com/recipes/food/views/apple-sausage-and-parsnip-stuffing-with-fresh-sage-233154 (may not work)