A few years ago I invited friends over for a traditional Thanksgiving feast. I searched for stuffing recipes and combined the best aspects of several to create this one. Everyone liked it, and I still make it for holidays.
What You Need:
(Makes: 10-12 servings, about 11 cups)
6 cups of crumbled corn bread
2 cups of white bread cubes, toasted
1 cup of pecans, chopped
1/4 cup of fresh parsley, minced
1 teaspoon of dried thyme
1/2 teaspoon of rubbed sage
1/2 teaspoon of salt
1/2 teaspoon of pepper
1 pound bulk of pork sausage
2 tablespoons of butter
2 large tart apples, diced
1 cup of celery, diced
1 medium onion, finely chopped
1 & 3/4 to 2 & 1/4 cups of chicken broth
What to Do:
STEP 1) In a large bowl, combine the bread, pecans and seasonings; set aside.
STEP 2) Remove the skin from the sausage and then crumble sausage into a large skillet; cook over medium heat until no longer pink; remove with a slotted spoon to drain on paper towels.
STEP 3) In the same pan, add butter to the sausage drippings; sauté the apples, celery and onion until tender. Add to bread mixture. Stir in sausage and enough broth to moisten.
STEP 4) Spoon into a greased 3-quart baking dish; cover and bake at 350 degrees for 45 minutes. Uncover and bake for 10 minutes. Or use to stuff a turkey; bake according to recipe.
STEP 5) Happy Holidays & Enjoy!