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APPLE AND SAUSAGE CORNBREAD DRESSING

8 oz. pkg. ground mild pork sausage
5 Tbsp. unsalted butter
2 1/2 c. leek, chopped
2 c. celery, chopped
2 Fuji apples, cored and diced
1/2 c. pecans, chopped
2 Tbsp. fresh sage, finely chopped
1/4 tsp. ground black pepper
10 c. day-old cornbread, cut into 1" cubes
2 large eggs, lightly beaten
3 c. chicken broth

Preheat oven to 350. Spray 11 x 8 baking dish with nonstick cooking
spray. Set aside. Heat large, nonstick skillet over medium-high
heat. Add sausage and cook until browned. Remove from skillet
with slotted spoon and set aside. Add butter, leek, and celery to
skillet; cook until tender, approximately 10 minutes. Add apple,
pecans, sage, and pepper; cook until apples are tender,
approximately 5 minutes.

In large bowl, combine cornbread, cooked sausage, apple mixture,
eggs, and broth; gently fold until well combined. Pour mixture
into prepared pan. Bake, uncovered, until top is golden brown and
dressing is firm to the touch, approximately 45 minutes.

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