Valeri Bertinelli's Apple Walnut Stuffing with Apple Butter

I just happened to buy her new cookbook (and have been a fan of hers for YEARS), and she was demonstrating this Thanksgiving side on The Kitchen (food channel) yesterday. What is so unique about this recipe is she bakes it in a buttered bundt pan so you can slice it!! Thanks, Valerie for this and all the laughs!!
(serves 12-14)

3 T. unsalted butter, plus more for the bundt pan
1&1/2 cups walnuts
4 oz. sweet Italian sausage, casings removed
4 oz. hot Italian sausage, casings removed
2 celery stalks, chopped
1 med. sweet* onion, chopped
1 Granny Smith apple, diced
Kosher salt and freshly ground pepper
1 14 oz. package cubed stuffing mix
1 T. finely chopped fresh sage
2 t. finely chopped fresh thyme
1&1/2 low sodium* turkey or chicken stock
1/2 cup apple butter
1 large egg, lightly beaten

Preheat the oven to 400. Lightly butter a bundt pan. In a dry sauté pan set over medium heat, toast the walnuts until light golden brown, about 5 min., cool and chop. Melt the butter in a large skillet over med.-high heat. Add the sausage and cook, breaking up any clumps with a wooden spoon, until brown, about 5 min. Reduce heat to med. and the celery, onion, apple, and 1/2 t. salt and cook, stirring occasionally, until softened, 8-10 min.; remove from the heat. In a large mixing bowl, add the stuffing mix, sage, thyme, and walnuts. Mix together the stock, apple butter, and egg in a separate bowl, then add it to the mixing bowl along with the sausage-veggie mixture. Add 1/2 t. each S&P, and stir gently to combine thoroughly. Transfer the stuffing mixture to the bundt pan and bake until hot and golden brown on top, 30-40 min. in the bundt pan, then unmold onto a serving platter.

"The only way to discover the limits of the possible is to go beyond them into the impossible."

Love,

MM