Deluxe Cornbread Stuffing

Yield: 10 to 12 servings (about 11 cups)

Ingredients

• 6 cups crumbled cornbread
• 2 cups white bread cubes, toasted
• 1 cup chopped pecans
• 1/4 cup minced fresh parsley
• 1 teaspoon dried thyme
• 1/2 teaspoon rubbed sage
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 pound bulk pork sausage
• 2 tablespoons butter or margarine
• 2 large tart apples, diced
• 1 cup diced celery
• 1 medium onion, finely chopped
• 1 3/4 to 2 1/4 cups chicken broth

Instructions

1. In a large bowl, combine bread, pecans and seasonings; set aside.
2. In a large skillet, cook and crumble sausage until browned; remove with a slotted spoon to drain on paper towels.
3. Add butter to drippings; sauté apples, celery and onion until tender.
4. Add to bread mixture.
5. Stir in sausage and enough broth to moisten.
6. Spoon into a greased 3-quart baking dish; cover and bake at 350 degrees F for 45 minutes.
7. Uncover and bake for 10 minutes. Or use to stuff a turkey; bake according to recipe.