Corn Bread Stuffing

6 cups crumbled corn bread
2 cups white bread cubes, toasted
1 cup chopped pecans
1/4 cup minced fresh parsley
1 teaspoon dried thyme
1/2 teaspoon rubbed sage
1/2 teaspoon salt
1/2 teaspoon pepper
1 pound bulk pork sausage
2 tablespoons butter or margarine
2 large tart apples, diced
1 cup diced celery
1 medium onion, finely chopped
1-3/4 to 2-1/4 cups chicken broth

In a large bowl, combine bread, pecans and seasonings; set aside. In a large skillet, cook and crumble sausage until browned; remove with a slotted spoon to drain on paper towels. Add butter to drippings; saute apples, celery and onion until tender.

Add to bread mixture. Stir in sausage and enough broth to moisten. Spoon into a greased 3-qt. baking dish; cover and bake at 350° for 45 minutes. Uncover and bake for 10 minutes. Or use to stuff a turkey; bake according to recipe. Makes 10-12 servings (about 11 cups).