Cornbread Sausage Dressing with Apples and Pecans

From the kitchen of Santina Mullins Hale

Ingredients

5 cups crumbled white cornbread
5 cups crumbles white biscuits
1 pound bulk pork sausage
1 cup chopped onion
1 cup chopped celery
2 cups chopped granny smith apples, unpeeled
1 cup coarsely chopped pecans
2 teaspoons sage
1/2 teaspoon thyme
1/2 teaspoon black pepper
1/2 cup chopped parsley
4 cups chicken broth

Directions

1. Make 1 recipe Southern Cornbread from Martha White self-rising corn meal mix package and 1 recipe basic biscuits from Martha White self-rising flour package.

2. Preheat oven to 325 degrees.

3. Grease a 13x9x2 baking dish.

4. Cook sausage, onion and celery in skillet until browned.

5. In large bowl, combine sausage and vegetable mixture with remaining ingredients.

6. Stir gently. Spoon into baking dish.

7. Bake 45-50 minutes or until golden brown.