Apple Sausage Cornbread Dressing

22 oz. (2 pkg.) Kowalski’s Cornbread, cut into ¼" cubes (makes 8 cups)
8 tbsp. (1 stick) Kowalski's Unsalted Butter, plus more for preparing casserole dish
1 lb. mild Italian pork sausage
3 cups peeled, chopped apples
1 ½ cups (3 ribs) chopped celery
¾ cup finely chopped onion
¾ tsp. rubbed sage
¾ tsp. dried thyme
¼ tsp. freshly ground Kowalski's Black Peppercorns
½ cup chicken broth
  1. Set cornbread cubes at room temperature for 48 hrs. until dried.
  2. Preheat oven to 325°.
  3. In a large skillet, melt butter over medium heat.
  4. Stir in sausage, apples, celery and onion; cook until sausage is no longer pink (about 15 min.).
  5. In a large mixing bowl, thoroughly combine cornbread cubes and seasonings (through pepper); stir in sausage mixture and broth until moistened.
  6. Spoon dressing into a buttered 2 ½ qt. casserole dish; bake until heated through (45-55 min.).