Saturday, December 26, 2009

Cornbread Stuffing with Sausage and Apples

This is basically a Food Network recipe.  I used different sausage and sprouted grain bread.  It was good just a tiny bit dry.  I'd add a bit more broth and an extra apple or two (I really like apple).

14 oz sausage ring, cut into 1/4 slices and cut those in half
1/2 cup butter
1/2 onion, diced
4 stalks celery, chopped
2 Granny Smith apples, peeled, cored and diced (you could use 3-4 apples if you like it as much as I do)
1 tbsp sage
1 tbsp thyme
1 9x9 pan cornbread, cut into 1/2 inch cubes
6 slices dried bread, cut into 1/2 inch cubes
2 1/2 cup chicken broth (you could add an extra couple splashes if it seems too dry)

Preheat oven to 375.

Brown sausage, then remove from the pan and set aside.  Add butter to the pan, and melt over medium heat. Add celery, onions and apple and cook until softened.  Season with about half of the sage and thyme.   Place cornbread and bread cube in large casserole dish, pour vegetables and broth over top, add remaining spices and mix together.  Bake for 30-40 minutes.

Serves 8-10

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