Cornbread and apple dressing

Ingredients

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

Preparation

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.