Cornbread-Sausage Stuffing with Apples


12 T. (1 1/2 sticks) butter
2 1/2 Cup finely chopped onion
3 tart apples cored and chunked
1 pound lightly seasoned bulk sausage (Jimmy Dean sage Sausage)
3 Cups coarsely crumbled cornbread
3 Cups coarsely crumbled whole wheat bread no crust
3 Cups coarsely crumbled french bread no crust
2 t. dried thyme
1 t. dried sage
Salt and pepper to taste
1/2 Cup chopped parsley 1 1/2 Cup pecan halves

Melt half butter in skillet. Add chopped onions, cook over medium heat, partially covered until tender and 25 minutes. Transfer onions and butter to large mixing bowl. Melt remaining better in same skillet. Add apples and cook over high heat until lightly colored, but not mushy. Transfer apples and butter to bowl. Crumble sausage into skillet and cook over medium heat stirring until lightly browned. With a slotted spoon transfer sausage to the mixing bowl and reserve fat. Add remaining ingredients to bowl and combine gently. Cool completely before stuffing bird. If you do not wish to stuff bird, spoon into oiled crock pot. Pour over sausage fat and cover and cook 3 hours on low.