Cornbread-Sausage Stuffing with Apples

From The Silver Palate
Serves 12

12 tablespoons (1 1/2 sticks) sweet butter
2 1/2 cups finely chopped yellow onions
3 tart apples, cored and chunked; do not peel
1 pound lightly seasoned bulk sausage (breakfast sausage with sage is best)
9 cups gluten-free cornbread cut into small cubes and dried on the counter overnight (regular cornbread works, too)
2 teaspoons dried thyme
1 teaspoon dried sage
salt & pepper to taste
1/2 cup chopped Italian parsley
1 1/2 cup shelled pecan halves

1. Melt half of the butter in a skillet. Add chopped onions and cook over medium heat, partially covered, until tender and lightly colored, about 25 minutes. Transfer onions and butter to a large mixing bowl.
2. Melt remaining butter in the same skillet. Add apple chunks and cook over high heat until lightly colored but not mushy. Transfer apples and butter to the mixing bowl.
3. Crumble the sausage into the skillet and cook over medium heat, stirring, until lightly browned. With a slotted spoon, transfer sausage to the mixing bowl and reserve the rendered fat.
4. Add remaining ingredients to the ingredients in the mixing bowl and combine gently. Cool completely before stuffing the bird; refrigerate if not used promptly.
5. If you do not wish actually to stuff the bird, spoon it into a casserole. Cover casserole and set into a large pan. Pour hot water around the casserole to come halfway up the sides. Bake for 30 to 45 minutes at 325 F, basting occasionally with cooking juices from the bird or with the reserved sausage fat if necessary.