Deluxe Cornbread Stuffing 6 cups crumbled cornbread 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; sauté apples, celery and onion until tender. Add to bread mixture. Stir in sausage and enough broth to moisten. Spoon into a greased 3-quart baking dish; cover and bake at 350 degrees F for 45 minutes. Uncover and bake for 10 minutes. Or use to stuff a turkey; bake according to recipe. Yields 10 to 12 servings (about 11 cups).