CORNBREAD DRESSING with TURKEY SAUSAGE and APPLES

CORNBREAD DRESSING with TURKEY SAUSAGE and APPLES

3 tbsp. vegetable oil
1 lb. Turkey sausage links, casing removed
2 large onions, chopped
3 Granny Smith apples, peeled, cored, and chopped
3 celery ribs, chopped
2 tbsp. poultry seasoning
1 tbsp. chopped fresh sage
2 tsp. chopped fresh thyme
1 Classic Southern Cornbread, crumbled and left out overnight, uncovered,
to dry (about 8 cups)
4 cups cubed (1-inch cubes) white sandwich bread, left out overnight, uncovered to dry
3 cups chicken broth or canned low-sodium broth, heated
Salt and freshly ground black pepper

Position rack in the center of the oven and preheated to 350^. Lightly oil a 15-x-10-inch baking dish,

Heat 1 tablespoon of oil in a large skillet. Add the turkey sausage and cook, breaking up the meat with the side of a spoon, until it loses the pink color, about 8 minutes. Transfer to a large bowl.
Add the remaining 2 tablespoons of oil to the skillet and heat. In batches, if necessary, add the onions, apples and celery, and cook, stirring often. Until the onions are tender, about 10 minutes. Stir in the poultry seasoning, sage and thyme. Mix the sausage in the bowl.

Add the cornbread and bread cubed and mix well. Gradually add enough of the broth to moisten the dressing; it should not be soggy. Season to taste with salt and pepper. Spread evenly in the baking dish and cover tightly with aluminum foil. (The dressing can be prepared up to 6 hours ahead and refrigerated.)

Bake until the dressing is heated through, about 30 minutes (45 minutes if the dressing has been chilled). If you like s crusty top, remove the foil half way through baking.

Yield: 4-6 servings.