Cornbread Stuffing With Sausage And Apples Recipe

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4 cups cornbread croutons

4 ribs celery, chopped

1 pound bulk Italian sausage, sweet or hot

1 large Spanish onion, chopped

2 1/2 cups chicken broth

1/2 cup butter,

1 teaspoon thyme leaves, chopped

1 tablespoon rubbed sage, crumbled

2 Granny Smith apples, peeled, cored and diced into 1/2 inch cubes

4 cups white bread croutons

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