1 pound loose pork sausage meat
2 each, finely chopped: medium onions, celery ribs
1/2 cup each, finely chopped: green and red bell pepper
4 cups crumbled cornbread
4 cups fresh white bread, 8 to 10 slices
2 tablespoons fresh sage
1 tablespoon dried thyme
1/4 cup finely chopped pecans
2 Granny Smith apples, peeled, cored, coarsely chopped
1 stick (1/2 cup) butter
1 cup chicken broth
1/2 cup dry vermouth
1/2 teaspoon salt
Freshly ground pepper
Heat oven to 350 degrees. Place sausage meat in a large skillet; cook, stirring until lightly brown. Add onions, clelery, green and red peppers. Cook, stirring occasionaly until vegetables are limp. Do not drain. Set aside.
Conbine cornbread, bread crumbs, sage, thyme, parsley and apples in a large bowl. Add melted butter; toss. Add sausage mixture, chicken broth and dry vermouth; toss well. Add salt and pepper. Add additional chicken broth if mixture seems too dry.
If desired, stuff the mixture in the turkey or bird, closing with skewers. Or place mixture in a large buttered casserole. Bake until mixture is beginning to brown, about 45 to 50 minutes. Makes 12 servings.