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Cornbread Sausage Stuffing With Apples Recipe

by Global Cookbook

Ingredients

12 Tbsp. Butter 2 1/2 c. Onion, yellow 3 x Apples, cored 1 lb Sausage, bulk breakfast 3 c. Cornbread, homemade 3 c. Bread, whole-wheat

3 c. Bread, French 2 tsp Thyme, dry 1 tsp Sage, dry salt and pepper 1/2 c. Parsley,Italian, minced 1 1/2 c. Pecan halves

Directions

1. Prepare ingredients: Core apples and cut into chunks. Don't peel. Jonathan and Winesap are good choices. Breads should be coarsely crumbled.
2. Heat half the butter in a skillet. Add in minced yellow onions and cook over medium heat, partially covered, till tender and lightly colored, about 25 min. Transfer onions and butter to a large mixing bowl.
3. Heat remaining butter in same skillet. Add in apple chunks and cook over high heat till lightly colored but not mushy. Transfer apples and butter to the mixing bowl.
4. Crumble the sausage into the skillet and cook over medium heat, stirring, till lightly browned. With a slotted spoon, transfer sausage to the mixing bowl and reserve the rendered fat.
5. Add in remaining ingredients to the ingredients in the mixing bowl and combine gently. Cold completely before stuffing the bird; chill if not used promptly.
6. if you don't wish to actually stuff the bird (goose or possibly duck, for example, can make the stuffing greasy), spoon it into a casserole. Cover casserole and set into a large pan. Pour got water around the casserole to come halfway up the sides. Bake for 30 to 45 min at 325 F., basting occasionally with the cooking juices from the bird or possibly with the reserved sausage fat if necessary.
7. Sufficient stuffing for a 20-lb. turkey, to make 12 to 14 portions.

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