Cornbread Stuffing With Sausage And Apples - cooking recipe

Ingredients

1/2 lb bulk pork sausage (I use sage sausage)
1 cup small diced onion
1 cup small diced celery
2 tablespoons butter
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
3 cups crumbled cornbread
3 cups cubed stale bread
1 cup chicken stock
2 large peeled cored diced apples
2 tablespoons chopped parsley
1 tablespoon poultry seasoning
1 teaspoon salt
1/2 teaspoon black pepper
1 cup chopped red bell pepper

Preparation

Saute sausage until browned.
Remove from pan and place in a large mixing bowl.
Saute onions and celery in butter.
Add sage, rosemary and thyme.
When mixture is softened, about 3 minutes, put into bowl with sausage.
Add the remaining ingredients to the mixing bowl.
If mixture is too dry, add more stock.
Stuff into bird, bake along side during last 45 minutes of cooking, or cook in a crockpot on low for up to 3 hrs taking care to stir once in a while and adding more stock or water if it gets dry.