12 oz. white bread, cut into 1/2 inch cubes (8 c.)
1/4 c. chopped fresh parsley
2 tsp. poultry seasoning
1/4 tsp. ground black pepper
7 1/2 tbsp. butter
2 lg. onions, chopped
1 1/2 c. chopped celery
8 oz. pork sausage meat
2 sm. tart apples, cored and chopped
3/4 c. chopped pecans (3 oz.)
1 egg
1 c. chicken broth

Add 1 bouillon cube to 1 cup water and boil for 1 minute.

Put bread, parsley, poultry seasoning and pepper in a large bowl. Toss gently to mix. Heat butter in a large skillet over medium heat. Stir in onions and celery and cook, stirring occasionally, 5 to 7 minutes, until crisp-tender. Add to bread mixture.

In same skillet cook sausage over medium heat until browned, breaking up chunks with a fork. Remove with a slotted spoon and add to bread mixture. Add apples and pecans and toss to mix. Stir in broth and egg until blended. Stuffs a 12 to 14 pound turkey.

Or to serve as a side dish: bake uncovered in a greased 3 quart casserole at 350 degrees for 45-50 minutes until the top is lightly browned.