INGREDIENTS
9
×13″ pan of regular or Sweet Cornbread (can be made a few days ahead of time and left to dry out on the counter)
16 oz
Italian sausage (sweet or spicy; I use sweet so I can control the heat)
2
medium onions, finely chopped
4
stalks celery, finely chopped
1
large Granny Smith apple, peeled, cored, and finely chopped
3/4 cup
chicken broth
1/4 cup
melted salted butter
Sage (2 teaspoons rubbed sage or 1 1/2 tablespoons fresh chopped sage)
Rosemary (1/2 teaspoon dry or 1 teaspoon fresh chopped rosemary leaves)
Thyme (1/2 teaspoon dry or 1 teaspoon thyme leaves stripped from the woody stems)
1/4 cup
chopped fresh parsley
1/2 tsp
kosher salt (plus more if necessary)
Tabasco sauce