The Silver Palate's Corn Bread-Sausage Stuffing With Apples

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12 tablespoons (1 1/2 sticks) unsalted butter

2 1/2 cups finely chopped yellow onions

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

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

3 cups coarsely crumbled corn bread

3 cups coarsely crumbled whole-wheat bread

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

2 teaspoons dried thyme

1 teaspoon dried sage

Salt and freshly ground black pepper, to taste

1/2 cup chopped fresh Italian (flat-leaf) parsley

1 1/2 cups shelled pecan halves

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