Deluxe Cornbread Stuffing

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

1. In a large bowl, combine the bread, pecans and seasonings; set aside. Crumble sausage into a large cast-iron or other ovenproof skillet; cook over medium heat until no longer pink, breaking into crumbles. Remove with slotted spoon; drain on paper towels.
2. Add butter to drippings; saute the apples, celery and onion until tender. Add to bread mixture; stir in sausage and enough broth to moisten.
3. Spoon mixture into cast-iron skillet; cover and bake at 350u0b0 for 45 minutes. Uncover and bake just until set, about 10 minutes.

crumbled cornbread, white bread, pecans, fresh parsley, thyme, sage, salt, pepper, pork sausage, butter, tart apples, celery, onion, chicken broth

Taken from www.tasteofhome.com/recipes/deluxe-cornbread-stuffing/ (may not work)