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Corn Bread-Sausage Stuffing With Apples

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brunch sides mothers' day thanksgiving french
Nutrition per serving    (USDA % daily values)
CAL
264
FAT
53%
CHOL
9%
SOD
2%

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Ingredients for 20 servings

1½ cups shelled pecan halves

½ cup chopped fresh Italian (flat-leaf) parsley

3 cups coarsely crumbled corn bread (preferably homemade)

12 tablespoons (1½ sticks) unsalted butter

3 tart apples (Jonathan and Winesap are good), cored and chunked; do not peel

3 cups coarsely crumbled whole-wheat bread

2½ cups finely chopped yellow onions

1 teaspoon dried sage

3 cups coarsely crumbled white bread (French or homemade preferred)

salt and freshly ground black pepper , to taste

1 pound lightly seasoned bulk sausage ( breakfast sausage with sage is best)

2 teaspoons dried thyme

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