2mediumGranny Smith apples peeledcored and cut into chunks
2largeeggsbeaten
2Tbspchopped fresh sage OR 1 tsp ground sage
1Tbsppoultry seasoningMay adjust to taste
1tspsalt
1tspfreshly ground black pepper
314.5 ozcans chicken broth
Instructions
Preheat the oven to 350°F. Spritz a 13 x 9 inch baking dish or similar with cooking spray.
In a stove top pan, saute onions and celery with butter until translucent. Season with salt and pepper to taste.
To a bowl add vegetables, cornbread, bread, sausage, apples, soup, beaten eggs, sage, poultry seasoning, salt and pepper. (May add Poultry seasoning 1 tsp at a time and adjust to taste)
Begin to add chicken stock to the ingredients in the bowl. Using a large spoon or spatula, fold the chicken stock through the mixture. If you use less cornbread and bread than I did, you may not need the entire 3 cans of stock. The dressing mixture should be very moist.
Pour the dressing evenly into the prepared baking dish.
Bake for 50-60 minutes or until golden.
Notes
You may omit the sausage and apple if preferred, with no other additions needed.
You may bake this dressing in individual size dishes, if preferred. Smaller portions will take less time to bake.