Saturday, November 21, 2009

Cornbread Stuffing with Sausage and Apples

This stuffing has been a mainstay at our Thanksgiving dinner table, along wiith the deep-fried turkey and Mark's pecan pie. If you're near a Stew Leonards (CT/NY) or Whole Foods, the cornbread and the round loaves of white bread with thick crusts (don't get them pre-sliced) work great.

If you want, you can add dried cranberries, cherries, or apricots. You can put toasted nuts in. Stuffing is stuffing, but what makes it nice is the interplay of sweet and savory.

1 lb. sweet italian sausage (buy it not in links if you can)
1 stick butter
Chicken broth (about 3 cans, 2 1/2 cups, or 20 oz.)
1 large Spanish onion, chopped
4 ribs celery, chopped
2 granny smith apples, cored and cut into 1/2 inch cubes
1 tbs rubbed sage, crumbled
1 tsp thyme leaves, chopped
Parsley, chopped
1/2-3/4 lb. good bread with crust, cut into 1/2 inch to 3/4 inch cubes
1/2 lb. cornbread, crumbled

Preheat oven to 375 degrees.

Put cut bread and crumbled cornbread into a large bowl.

Brown sausage, drain, and put in bowl.

Melt butter over medium heat. Add celery and onion and cook til softened. Add apple and cook until softened. Add herbs and mix.

Add veggie mixture to bread and integrate. Add approximately 2 1/2 cups of chicken broth and mix to wet the stuffing.

Cook 30-40 minutes.

Serves 8-11 adults


La Table De Nana said...

I need a new recipe for this.. so..saving it for next yr!

Culinary Cory said...

I made my stuffing in the slow cooker this year. It was such a great decision. I'm totally going to use the slow cooker more in the future.