Kentucky Cornbread & Sausage Stuffing
1/2 lb. ground sausage (I use Jimmy Dean Sage flavored)
3 Cups fresh bread cubes, dried or toasted
3 Cups crumbled prepared cornbread
1 large apple, peeled and chopped
1 small onion, chopped
1 Cup chicken or turkey broth
2 Tbls minced parsley
1 tsp. salt
1 tsp. rubbed sage or poultry seasoning
1/4 tsp. pepper
Crumble sausage into small skillet. Cook over medium-high heat until browned, stirring
Place sausage and drippings in large bowl. Add remaining ingredients, toss lightly. Use to stuff chicken loosely just before roasting. Or, place stuffing in greased 9 X 13-inch baking dish. Add additional broth for moister stuffing, if desired.
Bake at 350 degree F for 30 minutes. Leftover stuffing should be removed from bird and stored separately in refrigerator. Reheat thoroughly before serving.