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1
Allow the cornbread, French bread and crusty bread to sit out on cookie sheets for several hours or overnight, until completely dried out.
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2
Preheat the oven to 500 degrees F.
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3
Wash the mushrooms thoroughly and pat dry with paper towels.
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4
Toss in a bowl with the olive oil and sprinkle with salt.
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5
Mushrooms will be very coated, but that's good!
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6
Divide the mushrooms between two sheet pans and roast in the upper half of the oven for at least 20 minutes, stirring once halfway through roasting.
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7
Remove from the oven when the mushrooms are deep brown.
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8
Set aside.
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9
Turn the oven down to 375 degrees F.
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10
In a large skillet, crumble and the brown sausage over medium-high heat.
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11
Remove the sausage from the skillet and set aside.
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12
Pour off any excess grease, and without cleaning the skillet, add in the onions and brown for 5 minutes.
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13
Increase the heat to high and add the diced apples, brown sugar and 1/2 teaspoon salt.
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14
Cook for 3 to 4 minutes, or until deep golden brown.
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15
Decrease the heat to medium and pour in the wine (be careful if you're using an open flame).
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16
Stir and cook to reduce the liquid by half, 2 to 3 minutes.
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17
Pour the apple/onion mixture into a bowl and set aside.
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18
Return the skillet to medium heat (again, without washing) and add the chicken broth, rosemary, sage, thyme, turmeric, 1/2 teaspoon salt and some pepper.
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19
Heat for a few minutes, then set aside.
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20
Add the bread to a large bowl, then add the browned sausage, mushrooms and apple/onion mixture (and any juice that might have accumulated).
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21
Next, add the broth mixture gradually as you toss the ingredients, being prepared not to use all of the liquid according to your taste.
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22
Check the seasonings at the end and add in minced parsley.
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23
Pour into a large baking dish (I used an iron skillet) and bake until golden brown on top, 20 to 25 minutes.
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24
(Or you can stuff the turkey if you're into that kind of thing.)
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25
Delicious!
