Cornbread Stuffing with Sausage and Apples Ingredients For the Cornbread 8.5 ounce package Jiffy Corn Muffin Mix 1 egg milk For the Rest 4 slices potato or buttermilk sandwich bread, like Oroweat 8 ounces ground pork sage sausage, like Jimmy Dean cup butter 1 cup diced yellow onion 1 cup diced celery cup peeled diced crisp sweet apple, like Gala or Envy cup diced carrot 2 teaspoons minced garlic cup chopped fresh parsley, Italian or curly 1 teaspoon dried sage teaspoon poultry seasoning teaspoon dried thyme teaspoon dried marjoram 1 teaspoon salt teaspoon freshly ground black pepper, or to taste 1 egg, beaten 1 to 2 cups low sodium chicken broth, divided, as needed (I use 1 cups) Instructions Prepare the cornbread with the egg and milk according to the package directions for cornbread in an 8- x 8-inch baking dish
ISBN 9781857099072
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Check that the neckline and the armscye line are flowing nicely between the two pieces by placing the shoulder lines together