1 recipe cornbread, made the day before and cut into cubes
1 cup chopped onion
1 cup chopped celery
1 cup chopped pecans (if you have the time to toast them first, it is extra good, but if not, it is still good1)
2 Granny Smith apples, peeled and chopped
1 lb. mild pork sausage, cooked and well drained
1 clove garlic, chopped
1/2 cup butter
3 eggs, beaten
2 Tablespoons dried herbs (I use a mix of thyme, rosemary, sage, marjoram, and little white pepper)
1-2 cups chicken broth, heated (I use Swanson's low-sodium broth that comes in the box - Gourmet magazine just rated it the best.)
Saute the garlic, onion, and celery until onions are wilted. Add the apples and cook until apples are slightly softened. Combine with other ingredients except broth. (Stop here if you are stuffing the turkey.) Add just enough broth to moisten the mixture. Put into pan and bake at 350 degrees for 30-45 minutes.
Yummmmmm!!!!
Pumpkin Gingerbread Trifle
2 (14-ounce) packages gingerbread mix
1 (5.1-ounce) package cook-and-serve vanilla pudding mix
1 (30-ounce) can pumpkin pie filling
1/2 cup packed brown sugar
1/3 teaspoon ground cardamom or cinnamon
1 (12-ounce) container frozen whipped topping
1/2 cup gingersnaps, optional
Bake the gingerbread according to the package directions; cool completely. Meanwhile, prepare the pudding and set aside to cool. Stir the pumpkin pie filling, sugar, and cardamom into the pudding. Crumble 1 batch of gingerbread into the bottom of a large, pretty bowl. Pour 1/2 of the pudding mixture over the gingerbread, then add a layer of whipped topping. Repeat with the remaining gingerbread, pudding, and whipped topping. Sprinkle of the top with crushed gingersnaps, if desired. Refrigerate overnight. Trifle can be layered in a punch bowl.
Makes 20 servings.