Have a giant bowl ready for mixing it all up and to put the ingredients in as you saute them. I keep the sausage separate in case I have to make a small pan of stuffing without sausage in it.

Also prep your stuffing pans - probably not necessary but a little greasing couldn't hurt.

Brown sausage and drain. I leave a bit of drippings in the pans for flavor to kickstart the onions in the next step. (unless you are making a pan of stuffing vegetarian)

Saute the onions in 2 tablespoons of the butter - low and slow - I like to add some salt and pepper and thyme here to again layer the flavors. You want the onions translucent but not brown. They'll take a while - you can prep other stuff while they are working - just stir occasionally and make sure they are not browning.

Remove the onions from the pan and add the other 2 tablespoons of butter for sautéing the apple. Turn heat up to high or at least medium high. You want to sear the outside of the apples without turning them to mush. I add a pinch of thyme and sage to the apples.

Remove the apples to your bowl and now, totally optional, saute the dried fruit in the remains of the apple pan just to soften them up and use the flavor in the pan.

Mix everything together in the large bowl including adding the chopped parsley, sage, thyme, and salt and pepper. After thoroughly mixed, add about 1.5 cups of broth and mix again.