Apple, Sausage, and Parsnip Stuffing with Fresh Sage

Name: Apple, Sausage, and Parsnip Stuffing with Fresh Sage
Yield: 12 Servings
Ingredients: 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

By Jeanne Thiel KelleyPhotographer Gary Moss

October 31, 2005

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