Ingredients
5 celery ribs, thinly sliced2 medium onions, chopped3 teaspoons rubbed sage2 teaspoons dried thyme1 cup butter, cubed3/4 cup grated Parmesan cheese1/3 cup minced fresh parsley1 teaspoon salt1/2 teaspoon pepper1 pound bulk Italian sausage16 cups cubed day-old bread5 medium tart apples, peeled and thinly sliced1 can (14-1/2 ounces) chicken broth1-1/2 cups chopped walnuts
Preparation
In a large skillet, saute the celery, onions, sage and thyme in butter until vegetables are tender. Transfer to a very large bowl; cool slightly. Stir in the cheese, parsley, salt and pepper; set aside.
In the same skillet, cook sausage over medium heat until no longer pink; drain. Add to celery mixture. Add the bread cubes, apples, broth and walnuts; toss to coat.
Transfer to a greased 3-qt. baking dish (dish will be full). Cover and bake at 350° for 25 minutes. Uncover; bake 10-15 minutes longer or until heated through and lightly browned.
