Apple, Cornbread and Pecan Stuffing

8 Tablespoons unsalted butter, divided

1 1/2 cups onion, chopped

2 tart apples, diced (McIntosh or Granny Smith)

3/4 pounds pork sausage

2 cups crumbled cornbread

2 cups crumbled white bread

2 cups crumbled whole wheat bread

1 cup pecan halves, chopped

1/3 cup fresh Italian parsley, chopped

3 Tablespoons Turkey Rub

3/4-1 cup turkey or chicken stock

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1. Preheat oven to 375°F.

2. Lightly butter a 9x13x2 inch casserole dish. Set aside.

3. Melt half of the butter in a skillet and add the onion. Cook on low heat until lightly colored and tender, about 20 minutes. Transfer to a bowl.

4. In the same skillet, melt the remaining 4 tablespoons of butter. Add the apples and sauté slowly until lightly colored, but not too mushy, about 7 minutes. Add the apples to the bowl with the onions.

5. In the same skillet over medium heat, cook sausage until brown. With a slotted spoon, transfer sausage to the bowl with the onions and apples. Add the cornbread, breads, pecans, parsley and Turkey Rub.

6. Add turkey stock to moisten. Transfer the mixture to a casserole dish.

7. Bake uncovered for 45 minutes.