6tbspUnsalted butterPlus more for greasing the pan etc.
1lbSage sausageCasings removed
1ApplesPeeled, cored, chopped
2Celery ribsWith leaves, chopped
¼cupItalian parsley(flat-leaf), chopped
½cupWalnutschopped and toasted
Preheat the oven to 325 degrees F. Put the stuffing cubes in a large bowl and set aside. Grease a 3-quart casserole dish.
Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the sausage and break it up with a wooden spoon. Cook until it loses most of its pink color, but not so much that it's dry, about 5 minutes. Add the sausage and pan drippings to the stuffing cubes. Melt the remaining butter in the pan. Add the onion, apple, celery, and ½ teaspoon salt. Cook until the vegetables get soft, about 5 minutes. Add the broth and parsley and bring to a boil.
Add the vegetable mixture over the stuffing cubes and toss until evenly moistened. Mix in the walnuts and eggs. Loosely pack the dressing in the prepared pan and cook uncovered until the top forms a crust, about 40 minutes. Drizzle a couple of tablespoons ablespoons of turkey pan drippings or melted butter over the top. Bake until the top is crisp and golden, for about 20 minutes more.
Put the dressing in the oven during the last hour of cooking the turkey.
To toast nuts, spread them out on a baking sheet and toast in a 350°F oven until golden, about 7 minutes.