Betty Anne's Thanksgiving Stuffing

Betty Anne's Thanksgiving Stuffing
● 1 lbs bulk sage sausage browned and drained
● 4 cups cornbread cubed
● 4 cups day-old or toasted sourdough or French bread cubed
● ½ cup onion diced
● ½ cup celery diced
● ½ teaspoon garlic powder
● 1 tbls poultry seasoning
● ¼ teaspoon ground sage
● ¼ teaspoon ground thyme
● 2-3 cups chicken stock
● ¾ cup Craisons
● 1 apple peeled and cored

INSTRUCTIONS

Preheat the oven to 350 degrees F. Spread bread cubes in a single layer on a large
baking sheet. Bake in the preheated oven until evenly toasted, 5 to 7 minutes.
Transfer toasted bread cubes to a large bowl.
Cook sausage and onions in a large skillet over medium heat, stirring and
breaking up lumps, until evenly browned, 6 to 8 minutes. Add celery, poultry
season, sage, rosemary, and thyme; cook and stir until flavors blend, about 2
minutes
Pour sausage mixture over bread in bowl. Add egg. Mix in chopped apple,
dried cranberries, parsley.
Drizzle with stock and melted butter; mix lightly. Stuffing should be moist but
not soaked.
Transfer to a 13-by-9-inch baking dish. Bake, uncovered, until golden brown
and crisp on top, 35 to 40 minutes. Let rest for 20 minutes before serving.