SAUSAGE, APPLE AND PECAN DRESSING

1 pound sliced day-old white bread, French bread or Italian bread, cut into 1-inch cubes (about 10 cups lightly packed)
8 tablespoons butter, divided use
2 1/2 cups boiling water
1 pound country-style sausage
1 large onion, finely chopped
1 1/2 teaspoons minced garlic
1 tablespoon fresh thyme
1 tablespoon fresh sage
2 cups chopped pecans
3 medium Jonathan apples, cored and thinly sliced

Preheat the oven to 400 degrees F.

Spread out the bread on a baking sheet. Toast until golden brown, 5 to 10 minutes, moving the bread around occasionally to avoid burning. Transfer to a large bowl. Set aside.

Reduce the oven temperature to 350 degrees F. Grease a 9-by-13-inch shallow baking dish.

In a large skillet over medium heat, melt 4 tablespoons butter. Add the melted butter to the bread along with boiling water. Toss to combine. Set aside.

Return the skillet to medium-high heat. Melt 1 tablespoon of butter and add sausage. Saute until well browned, breaking up the meat with a spoon, 8 to 10 minutes. Transfer the meat to paper towels to drain.

Melt the remaining 3 tablespoons butter in the skillet over medium-high heat. Add the onion, garlic, thyme and sage and saute until the onion is softened, about 3 minutes. Add the pecans and saute 1 to 2 minutes. Add the apples and saute 1 minute more.

Combine the sausage and sauteed ingredients with the bread mixture and toss to mix. Spoon into the prepared baking dish.

Bake 30 to 45 minutes, until the top has formed a crust and the stuffing is heated through.

Makes 8 to 10 servings
Adapted from source: The Good Home Cookbook by Richard J. Perry