Cornbread Stuffing

• 1/2 lb. bulk pork sausage
• 1 c. chopped onions
• 1/2 c. chopped celery
• 1/4 c. butter or margarine
• 2 large apples, chopped
• 1 c. Swanson clear, ready to serve chicken broth
• 1 (8 oz.) pkg. Pepperidge Farm cornbread stuffing mix
• 1/4 c. chopped pecans
• 1/4 c. chopped fresh parsley

1. Crumble sausage into a 3-quart microwave-safe casserole dish. Stir in onions and celery.
2. Cover with lid and microwave on High for 5 minutes or until sausage is no longer pink.
3. Stir once during cooking to separate meat.
4. Stir in butter, apples and broth.
5. Cover and microwave on High for 5 minutes or until apples are tender and broth is boiling, stirring once during cooking. Stir in stuffing mix, pecans and parsley.
6. Let stand, covered, for 5 minutes.
7. Makes about 6 1/2 cups or 10 servings.

pork sausage, onions, celery, butter, apples, swanson clear, cornbread stuffing mix, pecans, fresh parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=183405 (may not work)