Best Ever Turkey Stuffing

60 ml butter 5 tbsp
2 medium onions, chopped 2
500 ml apple, chopped 2 cup
250 ml celery, chopped 1 cup
500 g breakfast sausage 1 lb
750 ml corn bread, crumbled 3 cup
750 ml french bread, crumbled 3 cup
750 ml sandwich bread, crumbled 3 cup
7 ml dried thyme 1 1/2 tsp
250 ml fresh parsley, chopped 1 cup
2 eggs, lightly beaten 2
- salt & pepper to taste -
500 ml turkey or chicken broth 2 cup

In a large skillet; melt 2 tablespoons (30 ml) butter over medium heat. Add onion and cook, stirring, for 4 to 5 minutes or until softened. Transfer to large mixing bowl.

In same skillet; add 2 tablespoons (30 ml) butter. When melted, add apple and cook, stirring, for 5 to 6 minutes or until light golden. Transfer to mixing bowl with onion.

In same skillet; add remaining butter. Add celery and cook, stirring, for 5 to 6 minutes or until softened. Transfer celery to the mixing bowl.

In same skillet; add sausage. Cook, stirring to break up sausage, for 7 to 8 minutes or until lightly brown. Transfer to paper towels to drain. Then add to mixing bowl with other ingredients. Stir to combine.

Add corn bread, french bread, sandwich bread, thyme, parsley and eggs to bowl and stir just to combine. Season with salt and pepper. Pour in enough broth to moisten dressing but not enough to make it runny. Spoon dressing into 13 x 9 inch (33 x 23 cm) baking dish.

Bake in preheated 350 F (180 C) oven for 45 minutes or until firm to the touch. This also makes enough stuffing to stuff a large bird.

Serves 12