Cornbread Sausage Stuffing with Cranberries and Pecans

INGREDIENTS

pkg. cornbread mix (prepared according to directions*)

4 cups

cubed (1/2-inch) day old white bread ( (I like Italian))

sleeve Ritz crackers, crushed ( (26 crackers))

1 lb

fresh sage pork sausage ((I use Jimmy Dean)**)

6 tbsp

unsalted butter

large onion, chopped

Granny Smith apples, peeled, (chopped into 1/2" pieces)

celery ribs, sliced

garlic cloves, minced

1 1/2 tsp

chicken bouillon

1 tsp

dried parsley

1/2 tsp

EACH dried basil, salt

1/4 tsp

EACH dried oregano, dried thyme , pepper

1 cup

roughly chopped pecans, toasted

1 cup

dried cranberries ((crasins))

3 cups

low sodium chicken broth

eggs