Big Poppa’s Thanksgiving Cornbread Stuffing

Directions

First step is to cube up cornbread and cook in the oven to dry out.   Cook for 2 hours at 225 until

Then cook 2/3 of the sausage in a pan and set aside.  Then in another pan add butter and cook your onions, carrots and celery with Big Poppa’s Desert Gold and Little Louie’s Garlic Butter.  Then when cooked down, then add your apples.  Then as it cooks down add cranberries and herbs.  Then add back in your sausage with 2 cups of chicken broth, along with your cornbread.  Mix all together and then put in the oven at 350 for 35 minutes.