1. In large skillet, sauté sausage, onion and apple over medium heat 8 to 10 minutes or until sausage is no longer pink; drain.
2. In large saucepan, combine water, oil and bouillon. Bring to a boil. Stir in stuffing mix, sausage mixture, cranberries and parsley. Remove from heat.
3. Cover saucepan; let stand 5 minutes. Add pecans. Fluff with fork.
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