Cornbread, Sausage and Cranberry Stuffing

2 cups crumbled stale cornbread

1 1/2 cups cubed white bread, toasted or 1 bag cubed seasoned stuffing

1 lb. Jimmy Dean sage-flavored sausage

 1 cup chopped onion 

1 cup chopped celery 

2 1/2 tsp. dried sage 

1 1/2 tsp. dried rosemary 

1/2 tsp. dried thyme 

1 apple, cored and chopped 

3/4 cup Craisins or dried cranberries 

1/3 cup minced fresh parsley 

2 -3 cups chicken or turkey broth 

4 T. butter, melted 

Preheat oven to 350 degrees. Place cornbread and toasted bread cubes in large mixing bowl.  In large skillet, cook the sausage and onions over medium heat, stirring and breaking up the lumps, until evenly browned. Add celery, sage, rosemary, and thyme. Cook, stirring, for 2 more minutes to blend the flavors. Pour sausage mixture over the toasted bread cubes in bowl. Mix in chopped apple, dried cranberries, and parsley. Drizzle with melted butter, then add broth until moistened. Grease 2 qt. casserole dish. Place stuffing in casserole dish, cover with aluminum foil, and bake in 350 oven for 30 -40 minutes.

Cornbread

1 cup all-purpose flour
1 cup yellow corn meal
1/4 cup sugar
4 tps. baking powder
3/4 tsp. salt
2 eggs
1 cup milk
1/4 cup vegetable oil

Preheat oven to 425 degrees F. Stir together the flour, cornmeal, sugar, salt, and baking powder in med. bowl. Add eggs, milk, and oil. Beat by hand with a wooden spoon until smooth ( do not overbeat ). Turn into a greased 9x9x2 baking dish. Bake at 425 degrees for 20-25 minutes, or until golden brown. Cool in the pan.