Sausage Cornbread Dressing with Apples

By Pup Daisy

My husband makes this dressing; at my request or should I say demand at Thanksgiving & Christmas time.

Homemade turkey gravy makes this even better.

Ingredients

• 1 lb Sausage, bulk (I like to use Bob Evans)
• 1/2 Cup Butter
• 1 large Onion, chopped
• 4 ribs Celery, chopped
• 2 Granny Smith Apples, peeled, cored, and diced into 1/2" cubes
• 1 10 oz. jar Mushrooms, sliced
• 1 10 oz. can Water Chestnuts, diced
• 1 Tbsp. Rubbed Sage, crumbled
• 1 tsp. Thyme Leaves, minced
• 1 1/2 Tbsp. Poultry Seasoning
• 4 Cups Cornbread Croutons
• 4 Cups White Bread Croutons
• 3-4 Cups Chicken Broth

Preparation

Step 1

Preheat oven 375 degrees F.

In a large skillet or saucepan brown sausage. With slotted spoon, remove sausage and pour out drippings. Add butter to pan and melt over medium heat. Add onion and celery; cook until softened.

Add apples; cook until softened. Add mushrooms, water chestnuts, herbs and stir. Return sausage to pan.

Combine mixture with croutons. Add chicken broth to desired moisture.

Transfer dressing to casserole dish and bake for 30 to 40 minutes.