1/4 cup chopped fresh sage or 4 teaspoons dried sage leaves
1 tablespoon dried thyme
1-1/4 teaspoons salt
1-1/4 teaspoons pepper
2 to 3 cups reduced-sodium chicken broth
In a large skillet, cook sausage over medium heat until no longer pink; drain. Transfer to a large bowl. In the same skillet, saute onions and celery in butter until tender. Add garlic and cook 1 minute longer.
Add the bread cubes, apples, pecans, sage, thyme, salt, pepper and onion mixture to the sausage. Stir in enough broth to reach desired moistness. Transfer to a greased 13-in. x 9-in. baking dish (dish will be full). Bake, uncovered, at 375° for 25-30 minutes or until lightly browned.
Editor's Note: This recipe makes enough stuffing to stuff a 21-pound turkey. Bake until a meat thermometer reads 180° for turkey and 165° for stuffing.