Cook’s notes: If you’re using homemade cornbread, bake your favorite recipe in a sheet pan. You’ll end up with more crispy edges that make stuffing so delicious. Don’t forget that you may need to reduce the baking time when using a sheet pan. You could also toast your favorite homemade cornbread. Cut homemade cornbread into small cubes or break it into small chunks and toast for about 10 minutes in a 400-degree oven. Cool completely before using. When selecting apples for this recipe, choose a sweet variety such as Gala or Red Delicious.

Procedure:

1. Place a large, wide skillet over medium-high heat. Add olive oil or butter to the hot pan. Add celery and onion. Cook vegetables until softened, about 5 minutes.
2. Crumble sausage into the pan. Cook until sausage is lightly browned and cooked through, stirring frequently and breaking up the sausage as it cooks.
3. Add Duplin Pum’kin wine to the pan and continue cooking the mixture for 1 minute.
4. Remove pan from the heat.
5. Preheat oven to 325 degrees.
6. Add cornbread sage, thyme and parsley to the pan and mix lightly until ingredients are blended. Pour 1½ cups of the broth and the beaten egg into the pan and stir until well combined. If cornbread seems too dry, add the remaining ½ cup of broth.
7. Stir in apples and pecans.
8. Spoon mixture into a lightly greased 2-quart casserole dish. Cover with foil and bake for 35 minutes. Remove foil from the pan and bake another 10 minutes. A knife inserted in the center of the stuffing should be hot to the touch.

Makes 8 to 10 servings.