1 Video | Photo: Cornbread Stuffing with Apples and Sausage Recipe
Ingredients
- 1 tablespoon olive oil
- 1 pound Italian sausage, casing removed
- 1 medium onions, chopped
- 2 stalks celery, chopped
- Salt and freshly ground black pepper
- 1 Granny Smith apple, peeled and chopped coarsely
- 1 teaspoon freshly minced thyme leaves
- 1 teaspoon freshly chopped sage leaves
- 1/2 cup bourbon
- 1 1/4 pounds cubed and dried cornbread stuffing, store-bought
- 1/4 cup chopped fresh parsley leaves
- 2 cups turkey or low-sodium chicken stock
- 2 eggs, beaten
- 1/2 cup chopped pecans
Directions
Preheat oven to 350 degrees F.
Heat olive oil over medium-high heat in 12-inch skillet.
Cook sausage for 5 to 7 minutes until browned. Add onions and celery and saute until softened. Add salt and pepper, to taste. Mix in apples, thyme and sage and saute for another 2 minutes. Add bourbon. *Cook's Note: When adding alcohol take pan off flame. Allow to simmer until bourbon is almost evaporated; 1 to 2 minutes.
In a large bowl, add cornbread stuffing, parsley, chicken stock, eggs and pecans. Mix well. Mix in vegetable mixture to bowl. Combine and stir well together. Add to a large casserole dish and bake for 30 minutes.
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By moonstone69
on November 27, 2012
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This recipe is delicious and was a serious crowd pleaser. I made two versions, one without sausage for some guests who do not eat pork. Both dishes were completely inhaled to the point of my having to guard some for leftovers.
The directions are easy to follow, don't be afraid to tweak it a little to your taste. This stuffing will be part of our holiday tradition from here on out :
By Fernblossom
Lexington
on November 23, 2012
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I love cornbread sausage stuffing. This recipe really kicks up the flavor with the addition of the Bourbon. My husband absolutely LOVED it. I used a honey crisp apple instead of granny smith since I had it on hand. It will be our new go-to stuffing recipe for the holidays. Thank you so much for posting it!
By chinagomez
New York
on November 22, 2012
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This receipe came out great, however I added 1/2 sweet and 1/2 hot (spicy sausage. I also substituded the fresh spices to dry and a little more and was magnificent. This also was madw in cupcake tin and received thumbs up!
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