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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Cornbread, Apple and Sausage Stuffing Recipe

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This recipe for Cornbread, Apple and Sausage Stuffing is from Kathy's Collection, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 8-inch square pan of your favorite cornbread cut into 1-inch cubes.
1 pound sweet Italian sausage.
1 cup unsalted butter.
4 small/medium sweet onions, finely chopped.
8 celery stalks, finely chopped.
4 Granny Smith apples, peeled, cored and chopped.
1 cup dried cranberries.
1 1/2 cup half & half.
1/2 cup fresh sage, chopped.
Directions:
Directions:
Preheat oven to 300º
1. Place cornbread cubes on a baking sheet in a single layer. Bake until dry, about 20 minutes; set aside. 2. In a large saute pan over medium heat, cook sausage until it is no longer pink. Transfer to a small bowl; set aside. 3. Melt butter in the same saute pan. Add onion and celery, and cook over medium heat until soft, 10 - 15 minutes. Add apples and cranberries, stir to combine and cook 5 minutes. Add half & half, and cook, stirring for approx. 3 minutes. Add sage and remove from heat. Transfer to a large bowl. Add cornbread and sausage; stir to combine. Let cool completely before stuffing your turkey (12 - 15 lb bird) or store in an airtight container in the refrigerator for up to 2 days.
Personal Notes:
Personal Notes:
This is a Thanksgiving favorite.
Also fabulous with pork tenderloin.

 

 

 

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