Ingredients
6 cups crumbled cornbread2 cups white bread cubes, toasted1 cup chopped pecans1/4 cup minced fresh parsley1 teaspoon dried thyme1/2 teaspoon rubbed sage1/2 teaspoon salt1/2 teaspoon pepper1 pound bulk pork sausage2 tablespoons butter2 large tart apples, diced1 cup diced celery1 medium onion, finely chopped1-3/4 to 2-1/4 cups chicken broth
Preparation
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.
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 mixture into cast-iron skillet; cover and bake at 350° for 45 minutes. Uncover and bake just until set, about 10 minutes.
