Serves 10 to 12. Lightly grease or Pam spray 13 x 9 x 3 inch baking dish.

8 oz. Italian sausage (crumbled) (if in skin, remove casing and crumble)
4 to 6 tbsp. butter (melted)
1 1/2 c. onions (chopped)
1 c. tart apple (chopped) (Granny Smith)
1/2 c. celery (chopped)
4 1/2 c. cornbread (crumbled) (1 box Jiffy mix = 4 1/2 c.)
1/2 tsp. thyme (dried)
1 tsp. poultry seasoning
Salt and pepper to taste (optional)
Egg (slightly beaten)
2 to 3 c. chicken or turkey stock to moisten (4 chicken bouillon cubes in boiling water (2 to 3 cups) will also work)

Preheat oven to 325 degrees.

Fry sausage in skillet until browned. Drain on paper towels. Discard grease from pan. Add butter to skillet. Saute onion, apple and celery until soft, 4 to 5 minutes. Set aside.

Crumble cornbread into large mixing bowl. Add sausage, sauteed mixture, seasonings, egg and enough stock to moisten (after mixing a little liquid should show for a moist dressing).

Pour into prepared pan. Bake 30 to 45 minutes or until knife inserted comes out clean. Enjoy!