Easy Cornbread Sausage Stuffing

Grease a 9x13 baking dish or 3 quart casserole dish with butter or baking spray.

Crumble the cornbread and break the slices of bread into small pieces and lay on the prepared sheet pan in an even layer. Bake in the oven for 8-10 minutes until browned.  

In a medium sized skillet on the stovetop, melt the butter over medium heat. 

Add the onions, celery, carrots and apples to the pan and sprinkle with the salt and pepper. Cook for 5 minutes, stirring occasionally, until the vegetables start to soften. 

Add in the sausage and fresh herbs and cook for another 3-5 minutes, until the sausage is browned.

Combine the toasted bread and sausage vegetable mixture in the prepared baking dish. Using a spoon or hands, gently toss to combine. 

Pour the chicken broth over the stuffing and use a spoon to press the mixture down so that all of the bread absorbs the liquid.

Bake the stuffing in the preheated oven for 1 hour until golden brown on top and semi firm in the middle.