A Big Booty Recipe

I haven't written a post in days because we've been busting our butts painting, finishing up the floors, organizing, and donating. We still have so much to do and all I want is to get this piece listed (not that there are any buyers out there, but I will at least feel like I'm doing something about our situation).

Anyway, I will catch up and post pictures soon, but I wanted to post a recipe. (I know, SNORE!) But, I use this thing to look up my own recipes and well... I need my stuffing one in here. Brent's mom gave this recipe to me when we were first married and I've kind of tweeked it over the years. (She calls it dressing but I really don't understand the difference between stuffing and dressing because I'm a mo-ron.) Ever since, my family has put me in charge of the stuffing because it's that fab! The best part about it is frying up the left overs in the morning with some scrambled eggs and leftover ham. It's definately one of our traditions. Before I knew stuffing could be this good, I wouldn't get near that spongy-barf-looking stuff with a 10 foot pole!

Cornbread Stuffing

1 - 16oz. cornbread stuffing
3 cans chicken broth
2 cans cream of crap (one cream of chicken and one whatever you like)
1/2 stick melted butter
2 eggs
1 pound sausage, browned and drained
2-3 small onions, diced
2 small apples, diced
pepper to taste

Brown and drain the sausage. Saute the onions in the sausage fat that is still lingering in the pan. At the very end, throw the sausage and the apples back in the pan and let them mingle together for a little while with the heat off while you do the other steps. Combine the melted butter, broth, and cornbread and let it sit for 10 minutes. Add eggs and other remaining ingredients. Stir well. (It should be as thick as cake batter - add more broth or water until necessary.) Bake for 40 minutes at 375. Let stand for at least 20-30 minutes before serving.