Step 1

Prepare cornbread according to directions. Allow baked cornbread to sit out overnight in order to dry out.

Step 2

Preheat oven to 350 degrees F. Slice cornbread and white bread into 1/2 inch cubes. Add to 2 baking sheets and bake for 35-45 minutes or until completely dried out (they should resemble croutons).

Step 3

Meanwhile, cook sausage in a large skillet until nicely browned, breaking up any clumps. Using a slotted spoon, transfer to a very large bowl.

Step 4

Melt butter in remaining fat in skillet. Add onions and cook 5 minutes. Add celery, apples, garlic, chicken bouillon and all seasoning/spices and cook for 2 minutes, while stirring. Transfer to bowl with sausage and stir in toasted bread, crushed Ritz, pecans, and cranberries.

Step 5

Stir in 2 1/2 cups chicken broth until evenly coated. Whisk eggs in small bowl until frothy then whisk in 1 cup chicken broth. Pour over stuffing and gently mix until evenly combined. Optional - If you like a super moist stuffing add an additional 1/2-1 cup broth to stuffing.

Step 6

Cover with foil and bake at 350 degrees F for 40 minutes. Remove foil and bake an additional 10 minutes. For a less moist stuffing, simply bake longer.