Cornbread and apple dressing
Adapted from delish.com
Start-to-finish: 2 hours
(30 minutes active) Serves 6-8
1 pound sweet Italian sausage
5 tablespoons unsalted butter, divided
1 cup finely chopped red bell pepper
2 cups finely chopped yellow onion
2 cups chopped celery
1 teaspoon salt
1/2 teaspoon ground black pepper
4 cups crumbled cornbread
4 cups fresh breadcrumbs
2 Granny Smith apples, peeled, cored and chopped
1/4 cup finely chopped fresh parsley
2 tablespoons chopped fresh sage
2 teaspoons dried thyme
1 cup low-sodium chicken broth
Heat oven to 350 F. Remove sausage from casings and crumble. In a large nonstick skillet, brown sausage over medium-high heat. Remove from heat, reserve 1 tablespoon of fat and drain sausage.
In skillet, melt 2 tablespoons butter with reserved fat. Add peppers, onions, celery, salt and black pepper.
Cook over medium-low heat until vegetables soften, about 15 minutes.
To vegetables, add sausage, cornbread, breadcrumbs, apples, parsley, sage and thyme. Transfer to a 9- by 13-inch baking pan, pour broth over dressing, and dot with remaining butter.
Bake until dressing is heated through and golden, about 1 1/2 hours.