Emily Nell’s Cornbread Stuffing

This is my Nell's recipe which she created over 25 years ago for my then annual Christmas Party. Enjoy!

• Ready In: 50 mins
• Serves: 6
• Yields: 80 Oz

Ingredients

• 1  pepperidge farm corn  bread stuffing mix
• 1  jimmy dean sausage i use turkey sausage to cut the  fat
• 2  cups yellow onions, finely sliced with the food processor
• 1 (13 ounce) can cranberries
• 1  apple, red cored and coarsely chopped with the skin
• 1  apple, green cored and coarsely chopped with the skin
• 1  cup pecans, coarsely chopped
• 1  cup raisins
• 1  cup chicken, bullion

Directions

1. 1. Preheat oven to 350.
2. 2. Place the Pepperidge Farm Stuffing in a big bowl.
3. 3. In a large fry pan, brown and cook the turkey sausage.
4. 4. Add the onions to brown and sauté until limp.
5. 5. Place above in the bowl and mix.
6. 6. Put can of whole cranberries in bowl and mix.
7. 7. Put the raisins (can be black, golden or mixed) and the pecans in the bowl and mix.
8. 8. Add the chunks of apple and mix thoroughly.
9. 9. See what the texture of the dressing is … if it needs a bit of liquid make bullion and add it. You do not want the dressing to be too soggy – just moist.
10. 10. Place stuffing in a casserole dish and cook 30 – 45 minutes.