Deluxe Corn Bread Stuffing

By GmaJan12

Ingredients

• 6 cups crumbled corn bread
• 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
• 2 large tart apples, diced
• 1 cup diced celery
• 1 medium onion, finely chopped
• 1-3/4 to 2-1/4 cups chicken broth

Details

Servings 10

Preparation

Step 1

In a large bowl, combine the bread, pecans and seasonings; set aside. Crumble sausage into a large skillet; cook over medium heat until no longer pink; remove with a slotted spoon to drain on paper towels.

Add butter to drippings; saute the apples, celery and onion until tender. Add to bread mixture. Stir in sausage and enough broth to moisten.

Spoon into a greased 3-qt. baking dish; cover and bake at 350° for 45 minutes. Uncover and bake for 10 minutes. Or use to stuff a turkey; bake according to recipe.

Yield: 10-12 servings (about 11 cups).