Apple, Sausage & Parsnip Stuffing With Fresh Sage

• 1-1/2 pound Sliced Sourdough Bread With Crusts, Cubed
• 1/2 pounds Sweet Italian Sausages, Casings Removed
• 1/2 pounds Hot Italian Sausages, Casings Removed
• 3 cups White Onions, Chopped
• 1 cup Celery, Chopped
• 3/4 cups (1 1/2 Stick) Of Unsalted Butter, Divided
• 1-1/2 pound Pippin Or Granny Smith Apples, Peeled, Cored, Cubed
• 3/4 pounds Parsnips, Peeled, Cubed
• 1/2 cups Fresh Sage, Chopped
• 1/2 cups Low Sodium Chicken Stock

1. Preheat oven to 325u0b0F. Bake bread cubes on a large rimmed baking sheet until lightly toasted, about 20 minutes.
2. Saute sausages in a very large skillet over medium-high heat until cooked through, breaking into pieces with a spoon, about 15 minutes. Using a slotted spoon, transfer to a large bowl; add bread.
3. Add onions and celery to the same skillet and saute until golden brown, about 10 minutes. Transfer to the bowl with the bread. Melt 1/4 cup butter in the 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 the same skillet over medium-high heat. Add parsnips and saute until golden, about 10 minutes. Mix into the stuffing. Melt 1/4 cup butter in same skillet. Add sage and saute until dark green, about 2 minutes. Mix sage and butter into the stuffing. Season with salt and pepper.
4. Butter a 12x8x2-inch glass baking dish. Transfer stuffing to the prepared dish; drizzle with 1/2 cup chicken broth. Cover with foil. (This 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.
6. (Recipe adapted from Bon Appetit, November 2005.)

bread, sweet italian sausages, italian sausages, white onions, celery, ube, pippin, fresh sage, chicken

Taken from tastykitchen.com/recipes/holidays/apple-sausage-parsnip-stuffing-with-fresh-sage/ (may not work)