Sausage Bread Dressing

Sausage Bread Dressing 4 cups seasoned stuffing cubes 1 cup corn bread stuffing mix (about 3 ounces) 1/2 pound bulk Italian sausage 1 large onion, chopped 3 tablespoons butter 1 large tart apple, peeled and chopped 1-1/3 cups sliced fresh shiitake mushrooms (about 4 ounces) 1-1/4 cups sliced fresh mushrooms (about 4 ounces) 1 celery rib, chopped 1/2 cup minced fresh parsley 1 tablespoon fresh sage or 1 teaspoon dried sage leaves 1/8 teaspoon salt 1/8 teaspoon pepper 1 can (14-1/2 ounces) chicken broth 1 cup pecan halves Preheat oven to 325°. In a large bowl, combine stuffing cubes and stuffing mix. In a large skillet, cook sausage and onion over medium heat 4-6 minutes or until sausage is no longer pink, breaking up sausage into crumbles. Remove from pan with a slotted spoon and add to stuffing mixture. Add butter to same pan. Add apple, mushrooms and celery; cook and stir over medium-high heat until mushrooms are tender. Stir in parsley, sage, salt and pepper. Stir into stuffing mixture. Stir in broth and pecans. Transfer to a greased 3-qt. baking dish. Bake, covered, 30 minutes. Uncover; bake 10 minutes longer or until lightly browned. Yield: about 12 cups.