5 oz. pre-cooked breakfast sausage (I use Jimmy Dean)
1 cup diced bacon
1 large onion, chopped
1 cup chopped celery
1 lb. fresh mushrooms, sliced thick
2 baking apples, diced (like Granny Smith)
1 cup chopped fresh parsley
1 tsp. ea. sage and thyme
1 (12 oz.) pkg. dry bread stuffing mix (Pepperidge Farm)
2 cups chicken broth (Swanson)
salt and pepper, to taste

In a large skillet fry bacon until brown, cut sausage in to 3/4-inch pieces and add to skillet along with onion, celery, mushrooms, apples, parsley and herbs. Sauté, stirring occasionally, for 5 minutes. Stir in bread cubes and chicken broth, season with salt and pepper.

If you must stuff turkey (I never do) let cool and do your thing. The best way is to spoon stuffing onto a well greased 2-quart casserole and place in oven with turkey the last hour of cooking time.

Submitted by: Ray Lepore