Note: Serves 15, numbers in () are half portion

• 8 (4) c cornbread, toasted and crumbled
• 6 (3) c large toasted breadcrumbs (actually, this is relatively optional)
• 4 (2) cups crumbled country or andouille sausage
• 6 (3) c chopped raw apples
• 4 (2) c chopped onions, sauteed
• 4 (2) c celery, chopped
• 8 (4) large eggs
• 1 stick (1/2) butter
• 2 (1) c chicken or turkey stock to moisten, or more
• salt and pepper to taste

Preparation

Combine toasted corn bread and toasted breadcrumbs in a large mixing bowl.

Add cooked onions and celery and raw apple, then add sausage.

Add eggs, melted butter and stock, mixuntil wet and sticky, but not runny. If too dry, add more stock, if too wet, add more bread crumbs.

Can be made a day ahead and stored in the refrigerator.

When ready, put in a greased 12 x 15“ baking dish, drizzle stock over the top.

Bake UNCOVERED 30-40 mins at 375 deg, until brown on top, cooked through, but not dry.