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1
Preheat oven to 375F and butter a 3- to 4-quart shallow baking dish.
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2
Cut bread into 1/2-inch cubes.
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3
In 2 shallow baking pans arrange bread in one layer and toast in upper and lower thirds of oven until golden, 10 to 15 minutes.
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4
Quarter kielbasa lengthwise and cut crosswise into 1/4-inch-thick pieces.
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5
Chop onions and celery and mince garlic.
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6
In a large heavy skillet brown kielbasa over moderate heat, stirring occasionally, and transfer with a slotted spoon to paper towels to drain.
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7
To skillet add 6 tablespoons butter (do not discard any fat in skillet) and cook onions, celery, and garlic over moderately low heat, stirring, until celery is crisp-tender.
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8
Finely chop apples.
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9
Stir apples into vegetable mixture and cook, stirring occasionally, until apple is softened.
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10
Mince parsley.
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11
In a large bowl toss together bread, kielbasa, vegetable mixture, parsley, broth, and salt and pepper to taste and transfer to baking dish.
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12
Stuffing may be made 1 day ahead and cooled completely before being chilled, covered.
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13
Dot stuffing with remaining 2 tablespoons butter and bake, uncovered, in middle of oven until golden, about 30 minutes.
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14
(Stuffing may be baked while making gravy for roast goose)
