1/2 lb. sausage, cooked
1/2 c. chopped onion
1 c. diced celery
1/2 c. diced mushrooms
3/4 c. chopped walnuts
1 c. chopped apples
4 c. crumbled cornbread
1 tsp. poultry seasoning
Giblets
Chicken broth (bouillon may be substituted)

Simmer giblets in seasoned water to which celery and onion has been added. Cook until tender.

Cook sausage. Drain off drippings.

Combine sausage, cornbread and poultry seasoning in a large bowl.

Saute onions, celery and mushrooms in teaspoon of sausage fat for 5 minutes. Add to sausage and cornbread. Mix lightly; add nuts, apples and broth until moistened.

Dressing may be baked in fowl or in a separate dish. Bake 350 degrees for 45 minutes.