Cornbread, Apple and Pecan Stuffing

Prep time: 20 minutes

Cook time: about 1 1/2 hours total

1 (20-oz.) package hot Italian turkey sausage

3 tablespoons butter

1 large onion, peeled and diced

3 stalks celery, diced

6 cups crumbled day old cornbread

2 cups reduced-sodium chicken broth

1 tablespoon each: chopped fresh rosemary, sage and thyme (or 1 tsp. each dried herbs)

1 cup chopped pecan pieces or glazed pecans

Freshly ground pepper to taste

Preheat oven to 375°F and lightly butter a 13 X 9-inch baking dish.  Remove sausage from the casings and crumble into a medium skillet. Cook and stir for 10 minutes or until no longer pink; remove with a slotted spoon. Melt butter in same skillet. Add onion; cook for 10 minutes or until vegetables are soft. Add celery and cook for 5 minutes more. Stir together sausage, vegetables and cornbread in a large bowl with broth and herbs. Stir in pecans and season to taste with pepper. Place in prepared baking dish and bake for 50 to 60 minutes or until heated through and lightly browned on top.  Makes 12 servings.

May be made 2 days ahead and refrigerated until ready to bake.