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Deluxe Cornbread Stuffing
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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
In a large bowl, combine bread, pecans and seasonings; set aside.
In a large skillet, cook and crumble sausage until browned; remove with a slotted spoon to drain on paper towels.
Add butter to drippings; sauté apples, celery and onion until tender. Add to bread mixture. Stir in sausage and enough broth to moisten. Spoon into a greased 3-quart baking dish; cover and bake at 350 degrees F for 45 minutes.
Uncover and bake for 10 minutes. Or use to stuff a turkey; bake according to recipe.
Yields 10 to 12 servings (about 11 cups).
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