Corn Bread–Sausage Stuffing with Apples from The Silver Palate Cookbook by Julee Rosso and Sheila Lu

Ingredients

• 1 pound lightly seasoned bulk sausage (breakfast sausage with sage is best)
• 3 cups coarsely crumbled whole-wheat bread
• 3 cups coarsely crumbled corn bread (preferably homemade)
• 3 tart apples (Jonathan and Winesap are good), cored and chunked; do not peel
• 2½ cups finely chopped yellow onions
• 12 tablespoons (1½ sticks) unsalted butter
• Salt and freshly ground black pepper, to taste
• 3 cups coarsely crumbled white bread (French or homemade preferred)
• 1 teaspoon dried sage
• 2 teaspoons dried thyme
• ½ cup chopped fresh Italian (flat-leaf) parsley
• 1½ cups shelled pecan halves