Create a new holiday tradition with this cornbread based dressing. Serve at your family's holiday feast.

Sausage, Fruit & Nut Dressing

1 cup dried apples 12 ounces pork breakfast sausage 1 1/2 cups chopped onion 1 cup chopped celery 8 cups crumbled Herbed Cornbread (recipe follows) 1 cup chopped pecans 1/2 cup dried apricots, chopped 1/2 cup chicken broth 1 tablespoon dried sage 1 teaspoon dried thyme 1/2 teaspoon dried rosemary, crumbled Salt and black pepper, to taste 2/3 cup chicken broth

Cover dried apples with warm water and let soak for 30 minutes. Drain well and chop.
In a large skillet, crumble sausage and saute with onion and celery until sausage is cooked through and vegetables are soft, about 8 to 10 minutes.
Place dried cornbread in a very large mixing bowl, add the apples, sausage and sauteed vegetables, the pecans, apricots, the 1/2 cup chicken broth, herbs and salt and pepper to taste. Mix well and place dressing in a large shallow casserole and bake for 15 minutes in a 375°F (190°C) oven; spoon additional 2/3 cup chicken broth over top and bake for 10 minutes more.
If making dressing ahead, proceed with recipe through mixing of all ingredients, place in casserole, cover and refrigerate overnight. Increase initial baking time to 30 minutes.

Serves 8 to 10.

Herbed Cornbread: In a medium bowl, stir together 1 cup cornmeal, 1 cup all-purpose flour, 4 teaspoons baking powder, 1/2 teaspoon salt and 4 tablespoons sugar. In small bowl, beat two eggs and stir in 4 tablespoons vegetable oil, 1 cup milk, 1/3 cup finely chopped parsley and 1 tablespoon crumbled dried sage. Stir wet ingredients into dry; stir just to mix and turn batter into greased 8x8-inch baking pan. Bake in a 400°F (205°C) oven for 20 to 25 minutes, until lightly browned. Let cool, crumble coarsely and let stand overnight, covered loosely, to dry. Makes 8 cups.

Recipe provided courtesy of Pork, The Other White Meat.