Instructions: Preheat oven to 350 degrees. Arrange bread cubes on a cookie sheet and bake until evenly golden brown, about 10 minutes. Transfer toasted bread crumbs to a large bowl, and let cool.

In a large skillet, cook sausage and onion (use a little olive oil if sausage is very lean) over medium heat, stirring and breaking up lumps, until cooked through. Add celery, sage, rosemary and thyme. Cook for 2 minutes, stirring constantly.

Add sausage mixture to bread cubes, along with apples, cranberries or apricots, parsley and liver, and toss well. Drizzle broth and butter over stuffing and toss well. Let cool completely before stuffing the bird. You can make the stuffing a day ahead and store it, covered, in the refrigerator. Bring to room temperature before stuffing the turkey. Dont stuff turkey ahead of time. Stuffing also can be baked in a casserole dish in a 350-degree oven for about 30 minutes.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.