Laine's Cornbread Sausage Stuffing w/ Apples Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 12 TBLS (1 1/2 sticks) butter
2 1/2 cups finely coped yellow onions
3 tart apples (cored and chunked-do not peel)
1 lb sage sausage (Jimmy Dean)
3 cups coarsely crumbled cornbread
3 cups coarsely crumbled whole wheat bread
3 cups coarsely crumbled French bread
2 tsps fresh/dried thyme
1 tsp dried sage
salt & pepper to taste
1/2 cup chopped Italian parsley
1 1/2 cups pecan halves
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Directions: |
Directions:1. Melt half of butter in skillet. Add onions, cook over medium heat, partially covered until tender and lightly colored about 25 minutes. Transfer to mixing bowl.
2. Melt remaining butter in same skillet. Add apples and cook over high heat until lightly colored but not mushy. Transfer to the mixing bowl.
3. Crumble sausage into skillet and cook over medium heat until lightly browned. With a slotted spoon transfer to the mixing bowl and reserve fat.
4. Add remaining ingredients to the mixing bowl and combine gently. Cool completely before stuffing the bird; refrigerate if not used promptly.
5. If you're not stuffing the bird, spoon into casserole. Cover and set into large pan. Pour hot water around casserole to come halfway up the side. Bake 30 to 45 minutes at 325 basting occasionally with cooking juices from the bird or reserved broth if necessary. |
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Number Of
Servings: |
Number Of
Servings:12-14 |
Personal
Notes: |
Personal
Notes: Laine's family loves this stuffing. Others have tried it and think it is too dry. I (Laine) make sure I put a lot of turkey broth on it before, during and after if needed.
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