1 1/2 sticks butter
2 1/2 c. chopped onion
3 tart apples, cored, chunked but not peeled
1 lb. bulk sausage with sage
3 c. crumbled corn bread
3 c. crumbled white bread (French or homemade is best)
2 tsp. dried thyme
1 tsp. dried sage
Salt & pepper to taste
1/2 c. chopped parsley
1 1/2 c. pecan halves
1/2-3/4 tsp. chopped apricots or raisins

Melt 1/2 of butter in skillet, cook onions over medium heat until transparent. Transfer to large bowl. Melt remaining butter in skillet. Add apple chunks and cook on high until lightly colored but not mushy. Put in bowl. Cook sausage over medium heat until browned. Add to bowl with remaining ingredients and combine all. Cool. Stuff bird (25 pounds). Can bake in pan at 325 degrees for 30-40 minutes basting with bird juices.