Cornbread Stuffing with Apples and Sausage
turkey, sausage, apple, bourbon, onions, eggs, celery, pecans, parsley
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 for Cornbread Stuffing with Apples and Sausage Recipe
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.
Read the full directions on Food Network
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Servings
4 to 6 servings
Tags
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