1lbground pork sausagesage flavor sausage is recommended
1cupsweet onionfinely chopped
3/4cupcelerychopped (about 2 stalks)
5cupsrustic French breadcubed and dried
5cupscornbreadcubed and toasted
3/4cuptoasted pecansroughly chopped
1mediumPink Lady® applechopped
In a large skillet, cook sausage until browned. Drain and set aside.
Sauté onion and celery in butter until tender.
In a large bowl, use fork to lightly beat eggs. Stir in poultry seasoning and pepper.
Add French bread cubes and corn bread, toss until coated. Add sausage, vegetables, pecans and apples. Add enough broth to moisten (3/4 to 1 cup), tossing to mix well.
Coat 8 x 13 baking dish with cooking spray. Spoon stuffing mixture in dish, drizzle with enough of the remaining chicken broth to make stuffing of desired moistness. Bake, lightly covered with foil, at 325 degrees for 40-45 minutes. Uncover after 35 minutes.
*Cornbread can be purchased or made from a boxed mix. For 5 cups, you will need 1-10 oz package cornbread mix or a 9x9x2 loaf.