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1
Preheat the oven to 375.
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2
In a bowl, mix all of the ingredients.
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3
Pat the sausage meat into 6 patties, about 1/2 inch thick.
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4
Arrange the patties on a rimmed baking sheet and bake for 10 minutes, or until cooked through but not browned.
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5
Let cool, then break into 1/2-inch pieces.
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6
Turn the oven down to 325.
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7
Bake the bread on the oven racks for 8 to 10 minutes, or until crisp.
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8
Let cool, then cut the bread into 1/2-inch dice.
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9
Leave the oven on.
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10
In a large enameled cast-iron casserole, combine the bacon with the water and cook over moderately low heat until the water has evaporated and the bacon is crisp and golden, about 12 minutes.
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11
Using a slotted spoon, transfer the bacon to a plate and pour off all but 4 tablespoons of the fat.
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12
Melt the butter in the bacon fat.
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13
Add the apples, cabbage and mushrooms and cook over high heat, stirring frequently, until lightly browned, about 10 minutes.
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14
Transfer to a large bowl, then stir in the sausage, bacon, sage and thyme.
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15
Let cool.
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16
Add the bread and toss well.
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17
Stir in the Rich Turkey Stock, 2 cups at a time, allowing it to be completely absorbed before adding more.
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18
Season the stuffing with salt and pepper.
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19
Butter a 9-by-13-inch baking dish.
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20
Reserve 5 cups of the stuffing for the turkey and transfer the rest to the prepared baking dish.
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21
Cover the dish with foil and bake for 45 minutes, or until the stuffing is heated through.
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22
Uncover and bake for 15 minutes longer, or until the top is crisp and golden.
