Andouille Sausage, Apple, And Pecan Dressing

• 1 cup butter or margarine, divided
• 3 cups white cornmeal
• 1 cup all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1 1/2 teaspoons salt
• 1 teaspoon baking soda
• 7 large eggs, divided
• 3 cups buttermilk
• 3 cups soft breadcrumbs
• 2 medium onions, diced (2 cups)
• 1 large bunch celery, diced (3 cups)
• 1/2 cup finely chopped fresh sage*
• 6 (10-1/2 ounce) cans condensed chicken broth, undiluted
• 1 tablespoon pepper
• 3/4 pound diced, Andouille sausage
• 2 Granny Smith apples, chopped
• 2 cups chopped, toasted pecans

1. Place 1/2 cup butter in a 13X9-inch pan; heat in oven at 425u0b0 for 4 minutes.
2. Combine cornmeal and next 5 ingredients; whisk in 3 eggs and buttermilk.
3. Pour hot butter into batter, stirring until blended. Pour batter into pan.
4. Bake at 425u0b0 for 30 minutes or until golden brown. Cool.
5. Crumble cornbread into a large bowl; stir in breadcrumbs, and set aside.
6. Melt remaining 1/2 cup butter in a large skillet over medium heat; add onions and celery, and saute until tender. Stir in sage, and saute 1 more minute.
7. Brown Andouille sausage in a skillet over medium heat; drain.
8. Stir vegetables, remaining 4 eggs, chicken broth, and pepper into cornbread mixture. Add sausage, Granny Smith apples, and pecans into cornbread mixture; pour evenly into 1 lightly greased 13- x 9-inch baking dish and 1 lightly greased 8-inch square baking dish. Cover and chill 8 hours.
9. Bake, uncovered at 375u0b0 for 40 to 45 minutes or until done.
10. *1 tablespoon dried rubbed sage may be substituted for fresh sage.

butter, white cornmeal, flour, sugar, baking powder, salt, baking soda, eggs, buttermilk, breadcrumbs, onions, celery, fresh sage, condensed chicken broth, pepper, sausage, apples, pecans

Taken from www.myrecipes.com/recipe/andouille-sausage-apple-pecan-dressing (may not work)