Sausage Cornbread Dressing (with Apples and Pecans)

Serving Size: 8-10 servings

Ingredients:

2 (6 oz. each) packages Martha White® Cotton CountryTM Cornbread Mix
OR Martha White® Buttermilk Cornbread Mix, prepared according to package directions
1 (6 oz.) package Martha White® Extra Rich Buttermilk Biscuits, prepared
1/2 pound bulk pork sausage
1 cup chopped celery
1/2 cup chopped onions
1 1/2 cups chopped unpeeled Granny Smith apples
3/4 cup coarsely chopped toasted pecans
1/4 cup chopped fresh parsley
1 1/2 teaspoons dried sage leaves
1/2 teaspoon dried thyme leaves
1/2 teaspoon pepper
1 1/2 cups chicken broth

Preparation Directions:

1. Heat oven to 375°F. Grease shallow 2-1/2-quart baking dish or pan. Coarsely crumble prepared cornbread; place in large bowl. Cut or crumble 2 cups of prepared biscuits and add to large bowl with cornbread.

2. In large skillet, cook sausage, celery and onions over medium-high heat until sausage is browned and vegetables are tender, stirring occasionally.

3. Add sausage mixture and all remaining ingredients to cornbread and biscuits; mix well, stirring gently so cornbread does not crumble completely. Spoon into prepared baking dish (sprayed with Crisco® No-Stick Cooking Spray or wiped with Crisco Oil).

4. Bake at 375°F for 30 to 35 minutes or until golden brown.

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