Instructions: Note: This is a time-consuming recipe - it should be started a day or even two days in advance - but the flavor of the homemade sausage, strongly dosed with Cognac, is worth the trouble.

For the Sausage: Grind together pork and pork fat in meat grinder twice. Place in large bowl with salt, thyme, sage, nutmeg, pepper, allspice and Cognac. Mix well, cover and refrigerate overnight.

For Assembly: Toast bread cubes in 300 degree oven until lightly browned and dry, 30 to 45 minutes.

Cook sausage over medium heat until no longer pink. Break up into small bits and drain off excess fat. Add cooked sausage to toasted bread cubes.

Melt butter in skillet and add apples, onion and celery, and cook until soft. Stir in parsley. Add to bread and toss gently. Add sage, thyme leaves and chicken broth, salt and pepper to taste. Cool completely.

Stuff in turkey or place in 13- by 9-inch greased baking dish. Cover with buttered foil and bake at 375 degrees 30 minutes. Uncover and bake 15 minutes more.

This recipe yields 17 cups.

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