Cornbread Stuffing with Sausage and Apple

Preheat oven to 300°F. Place pecan pieces in shallow baking pan. Bake 6 to 8 minutes or until lightly browned, stirring frequently.

Place sausage in large skillet; cook over high heat 10 minutes or until meat is no longer pink, stirring to break up meat. Pour off drippings.

Meanwhile, coarsely chop apple. Place in 3-quart saucepan. Add chicken broth, apple juice and seasoning packet from stuffing mix. Bring to a boil, uncovered, over high heat. Remove from heat and stir in stuffing mix. Cover; let stand 3 to 5 minutes or until stuffing is moist and tender.

Stir sausage into stuffing. Spoon into serving bowl and top with nuts.