3/4	pound bulk pork sausage

	1/2	cup onion, diced 

	3/4	cup celery, diced 

	2	Tablespoons Big Y butter plus 3 Tablespoons melted Big Y butter

	2/3	cup walnuts, roughly chopped 

	1	cup Granny Smith apples, cored, peeled and diced 

	2	Tablespoons fresh parsley, minced 

	2	Tablespoons fresh sage, minced 

	3	cups sourdough bread, fresh from the Big Y Bakery, cut into cubes

	1	cup Big Y canned chicken broth, warm

	—	Big Y salt and pepper to taste

Preheat oven to 325°F.

In a skillet over medium heat, cook sausage until well-browned and no longer pink inside. Drain grease and set sausage aside in a large bowl. In the same pan over medium-low heat, sauté onions and celery with 2 Tablespoons butter until softened, about 6 to 7 minutes. Transfer to bowl with sausage. Add walnuts, apples, herbs and bread cubes; mix well. Add warm chicken broth, melted butter, salt and pepper; mix thoroughly, making sure the bread is very well coated so stuffing does not dry out. Put stuffing in a large buttered casserole dish (about 3-quart), cover with foil and bake for 30 minutes. Remove foil and bake for another 10 minutes.