Apple, Sausage & Parsnip Stuffing with Fresh Sage

Preheat oven to 325°F. Bake bread cubes on a large rimmed baking sheet until lightly toasted, about 20 minutes.

Sauté sausages in a very large skillet over medium-high heat until cooked through, breaking into pieces with a spoon, about 15 minutes. Using a slotted spoon, transfer to a large bowl; add bread.

Add onions and celery to the same skillet and sauté until golden brown, about 10 minutes. Transfer to the bowl with the bread. Melt 1/4 cup butter in the same skillet over medium-high heat. Add apples and sauté until tender, about 8 minutes. Mix apples into stuffing. Melt 1/4 cup butter in the same skillet over medium-high heat. Add parsnips and sauté until golden, about 10 minutes. Mix into the stuffing. Melt 1/4 cup butter in same skillet. Add sage and sauté until dark green, about 2 minutes. Mix sage and butter into the stuffing. Season with salt and pepper.

Butter a 12×8×2-inch glass baking dish. Transfer stuffing to the prepared dish; drizzle with 1/2 cup chicken broth. Cover with foil. (This can be prepared 4 hours ahead. Cover and refrigerate.)

Preheat oven to 350°F. Bake stuffing covered until heated through, about 1 hour. Uncover and bake until beginning to brown, about 10 minutes.

(Recipe adapted from Bon Appetit, November 2005.)