Cornbread Stuffing with Sausage & Apples

prep time:: 20 min
total time:: 20 min

Makes 1 9x13 tray

ingredients

1/2 pound bulk pork sausage
1 cup small diced onions
1 cup small diced celery
2 tablespoons butter
1 tablespoon fresh, chopped sage
1 tablespoon fresh, chopped rosemary
1 tablespoon fresh, chopped thyme
3 cups crumbled cornbread
3 cups cubed stale bread
1 cup chicken stock
1 large peeled, cored and diced apple
2 tablespoons chopped parsley
1 tablespoon poultry seasoning
1 teaspoon salt
1/2 teaspoon ground black pepper
1 cup chopped red pepper
1/2 cup raisins (optional)

directions

Saute sausage until brown. Remove from pan and place in a large mixing bowl. Saute onions and celery in butter. Add sage, rosemary and thyme. When the mixture is softened, about 3 minutes, put into bowl with sausage. Add the remaining ingredients to the mixing bowl. It mixture is too dry add more stock. Can be made ahead. Cover with buttered foil and bake at 350 degrees until hot.