¼teaspoonfreshly ground pepper, plus more to taste
INSTRUCTIONS
Preheat the oven to 300°F.
Spread the cornbread and chopped white bread evenly over 2 baking sheets and toast for 10-15 minutes, or until crispy and lightly browned, tossing every 5 minutes (if using a dark coated baking sheet, toasting time will be only around 5 minutes). When the bread is toasted, remove it from the oven and increase the temperature to 375°F.
In a large skillet over medium-high heat, brown the sausage, breaking it into bite-sized pieces with a wooden spoon as it cooks. Transfer to a large mixing bowl.
In the same pan, melt the butter (if you have a lot of sausage grease, you might not need butter - I had almost none). Add the onions and celery and cook until the onions begin to sweat, about 4 minutes. Add the apples and cook for another 2 minutes. Transfer to the same mixing bowl with the sausage.
Toss the sausage and vegetables with the marjoram, thyme, sage, rosemary, nutmeg, and toasted cornbread and bread.
Pour in 3 cups of the chicken broth and toss to coat. Let it sit for 2-3 minutes and toss again. If it's still dry, add up to ½ cup more chicken broth, slowly. You want it to be moist, but not soggy.
Season with salt and pepper to taste.
Transfer to a large baking dish (usually I bake mine in two 9x13 glass baking dishes). Bake at 375°F for 20-30 minutes, until the top begins to get crispy and brown. For a bit of extra crisp, put it under the broiler for 3 minutes.
Notes
This makes a big batch of stuffing since we usually have the whole family together for Thanksgiving. It's our favorite dish and it keeps well as leftovers, so even when it's just a few of us, we always want the leftovers!
This nutritional information has been automatically calculated, and as such, may be incomplete or inaccurate. Please reference the specific ingredients you use for the most accurate nutritional information.