6 tablespoons unsalted butter, divided
1 large onion, finely chopped
2 tart apples peeled, cored and chunked up
1/2 pound bulk sausage ( Sage flavored is good. I used hot sausage)
1 1/2 cups crumbled cornbread (homemade or store bought)
1 1/2 cups coarsely crumbled whole wheat bread
1 1/2 cups coarsely chopped sourdough bread from a baguette
1 teaspoon dried thyme
1 teaspoon dried sage or poultry seasoning
salt and pepper to taste
3/4 cup pecan pieces
1/2 cup chicken broth
1 egg beaten
Melt half of the butter in a skillet. Add the chopped onion and cook over medium heat until softened. Transfer onion and butter to a large mixing bowl.
Melt remaining butter in the same skillet. Add the apple chunks and cook over high heat until lightly colored but not mushy. Transfer apples and butter to the mixing bowl.
Crumble the sausage into the skillet and cook over medium heat, stirring until lightly browned. With a slotted spoon, transfer sausage to the mixing bowl and reserve the rendered fat.
Add remaining ingredients to the the ingredients in the mixing bowl and combine gently. Butter a casserole dish. Spoon dressing into dish and bake in a 350 degree oven for 45 minutes to 1 hour, basting occasionally with the turkey drippings or the reserved sausage fat.
Note: Double the recipe if you are stuffing a large turkey or need to serve 12 to 14 people.