Sausage, apple, and walnut stuffing
2 tablespoons olive oil
12 ounces Italian chicken sausage (about
3 links), thinly sliced
1 medium onion, chopped
1 Gala apple, cut into 1/2-inch pieces 2 stalks celery, sliced
Kosher salt and pepper
2 large garlic cloves, finely chopped 6 sage leaves, chopped 1 tablespoon fresh thyme leaves
1 cup walnuts, toasted and roughly chopped 1/4 cup flat-leaf parsley, chopped, plus more
1/3 cup fresh or frozen cranberries
12 cups country bread or sourdough cubes,
toasted (but not browned)
21/2 cups low-sodium turkey or chicken broth 1/4 cup melted butter, plus more for baking
1. Heat oven to 350°F. Heat 1 tablespoon oil in a large skillet on medium. Add sausage and cook, stirring occasionally, until browned; transfer to a bowl. Add remaining tablespoon oil and sauté onion for 5 minutes.
2. Add apple and celery, season with 1 teaspoon salt and 1/2 teaspoon pepper, and sauté until apple pieces are just tender, about 5 minutes. Stir in garlic, sage, and thyme and cook for 2 minutes. Transfer mixture to the bowl with sausage and toss with walnuts, parsley, and cranberries.
3. Toss with bread cubes, then broth. Let sit, tossing occasionally until broth is absorbed.
4. Butter a shallow 3-quart or 13-by-9-inch baking dish. Transfer stuffing to baking dish and brush the top with melted butter. Bake until top is golden brown, 45 to 50 minutes. Sprinkle with parsley before serving, if desired.