Cornbread Stuffing with Apples and Sausage (Patrick and Gina Neely) |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 4 |
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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:
1. Preheat oven to 350 degrees F.
2. Heat olive oil over medium-high heat in 12-inch skillet.
3. 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.
4. 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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