1/2 gallon shrimp
1 lb. sausage
1 c. diced bacon
1 lg. onion, chopped
1 c. chopped celery
1/2 lb. mushrooms, sliced
6 apples, cored and diced
1 c. chopped parsley
1 tsp. sage and thyme
5 oz. box croutons
2 c. chicken broth

In large skillet, fry sausage and bacon until crisp and brown. Remove sausage and cut in 1-inch pieces. Drain. Replace in skillet and add onion, celery, mushrooms, apples, parsley and herbs. Saute, stirring occasionally, for 5 minutes. Stir in croutons, and chicken broth. Season to taste with salt and pepper. Pour mixture into a casserole. Bake uncovered 1 hour at 350 degrees. Makes 2 1/2 quarts.