New England Cornbread Stuffing
2 C. cubed cooked cornbread
1/2 lb. sausage meat, cooked, drained and crumbled
3/4 C. sweetened dried cranberries
1/3 C. chopped pecans
1 t. chopped thyme
1/2 C. chicken broth
Preheat oven to 350°F. Combine all ingredients except chicken broth in a medium casserole dish. Add chicken broth; mix well. Add more chicken broth for a moister stuffing.
Cover and bake 30 minutes or until heated through.
Makes about 3 cups.
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