Coat a large saute pan, over medium heat, with olive oil and add the onions and celery. Season with salt & pepper and cook until the veggies start to become soft and are very aromatic. Add the sausage and cook until the sausage browns. Stir in the apples, 1 cup of chicken bouillon, and add garlic salt and poultry seasoning. Cook until the apples start to soften, about 3 - 4 minutes.

Sprinkle in the rosemary, sage and pecans and turn off the heat.

Add bread cubes and parsley, and toss together. Pour in the remainder of the chicken bouillon and knead with your hands until the bread is very moist. Taste to check for seasoning and season with salt, if needed. Transfer to a large casserole dish and refrigerate overnight.

Preheat the oven to 350 degrees F.

Bake until it is hot all the way through and crusty on top, about 45 minutes. Remove from the oven and serve with Brined Herb-crusted Turkey with Gravy!