Apple Sausage stuffing, Penn. Dutch style

1 lb. sausage 
1 C. diced bacon
1 lg. onion, chopped
1 C. celery, chopped
1/2 lb. mushrooms, sliced
2 apples, cored and diced
1 C. chopped parsley
1 t. sage
1 t. thyme
1 loaf firm type bread (challah)
2 C. chicken broth
salt and pepper, to taste

In large skillet, fry sausage and bacon until crisp and brown.  Remove sausages and cut into 1 inch pieces.  Replace in skillet and add oion, celery, mushrooms, apples, parsley and herbs.  Saute, stirring occasionally for 5 minutes.  Stir in bread cubes and chicken broth.  Season to taste with salt and pepper, pour mixture into a bowl, cover and cool.  

Bake stuffed in turkey at 350 lbs for 20 minutes per pound or in separate dish.