2 apples, diced, peeled, and cored. Usually use sweet apple, like a granny smith or braeburn.
½ pound of sausage....like the kind you buy in a circle tube with sage.
½ cup of onions chopped up.
1 tsp. Of garlic minced.
¼ cup of pinenuts.
½ cup of parsley chopped.
1 bag of Pepperidge farm stuffing mix....herb seasoned stuffing by pepperidge farm, blue bag, kind of in crumbs.
2 tsp. Of fresh sage chopped, or buy sausage with sage. (Can omit this if you get the sage sausage)
2 cups of chicken broth.
1 egg beaten.
Brown sausage and drain the fat off of it, add onion and garlic, and cook until it is kind of soft, not very long. Add apples, and keep stirring. Then add bread crumbs, salt and pepper a few shakes, add pinenuts, parsley, and the egg. Then add the chicken broth, and mix it up in a big sauce pan.
It should be kind of squishy, or add some more chicken broth. Sometimes you need to add more chicken broth to make sure that all the breadcrumbs are moist. It should be a little bit stiffer than cake batter.
Have the heat turned off while mixing everything up. Once it is all mixed, transfer it.
Bake for 45 minutes to an hour at 350. Bake in 9 x 13 glass baking dish or a 9 x 13 aluminum dish.