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Sausage Cornbread Dressing

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Ingredients for 12 servings

9×13 pan of regular or Sweet Cornbread (can be made a few days ahead of time and left to dry out on the counter)

16-19 ounces italian sausage (sweet or spicy; I use sweet so I can control the heat)

2 medium onions, finely chopped

4 stalks celery, finely chopped

1 large granny smith apple, peeled, cored, and finely chopped

3/4 c. chicken broth

1/4 c. melted salted butter

sage (2 teaspoons rubbed sage or 1 1/2 tablespoons fresh chopped sage)

rosemary (1/2 teaspoon dry or 1 teaspoon fresh chopped rosemary leaves)

thyme (1/2 teaspoon dry or 1 teaspoon thyme leaves stripped from the woody stems)

1/4 c. chopped fresh parsley

1/2 teaspoon kosher salt (plus more if necessary)

tabasco sauce to taste

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