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Cornbread, Apple, and Sausage Stuffing

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Wednesday, 17 October 2007 02:35
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Makes enough stuffing for a 12- to 15-pound turkey
This recipe is great with the Brined and Roasted Turkey recipe

Ingredients:
  • Cornbread (get recipe here), cut into 1-inch cubes
  • 1 pound sweet Italian sausage
  • 1 cup unsalted butter
  • 4 medium red onions, finely chopped
  • 8 celery stalks, finely chopped
  • 4 Granny Smith apples, peeled, cored, and chopped
  • 1 cup dried cranberries
  • 1½ cups half-and-half
  • 1/2 cup chopped fresh sage
Instructions:
  • Preheat the oven to 300°. Place cornbread cubes on a baking sheet in a single layer. Bake until dry, about 20 minutes; set aside.
  • In a large sauté pan over medium heat, cook sausage until it’s no longer pink. Transfer to a small bowl; set aside.
  • Melt butter in the same sauté pan. Add onion and celery, and cook over medium heat until translucent, 10 to 15 minutes.
  • Add apples and cranberries, stir to combine, and cook 5 minutes.
  • Add half-and-half, and cook, stirring for 3 minutes.
  • Add sage, and remove from heat. Transfer to a large bowl.
  • Add cornbread and sausage; stir to combine.
  • Let cool completely before stuffing the turkey, or store in an airtight container in the refrigerator for up to 2 days.

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