Sausage & Apple Cornbread Stuffing
November 24, 2008 by admin
Sausage & Apple Cornbread Stuffing
We decided to make our own stuffing this year and after about an hour of googling, my mom, Jacquie and I decided to just wing it instead of following a recipe. We knew it needed the basics — cornbread, carrots, celery, onions — but we were trying to come up with the delicious touches. We wanted to go chorizo (my mom insisted 
) and decided to go with apples as a “surprise” flavor. It worked out really well even though we had to use breakfast sausage instead because the Fresh Market didn’t have chorizo.
Once quick note, there are three ways to make cornbread:
(1) Use cornmeal, slave for an hour
(2) Use Jiffy and make in a cast iron skillet
(3) Go to Boston market
Ingredients
12 cornbread muffins from Boston Market (yup, we chose option 3)
4 large carrots, diced
2 large shallots (or one med-large onion), diced
5-6 sticks of celery, diced
1/2 lb breakfast sausage, crumbled
1 large Granny Smith apple, peeled/cored/diced
3 cups Turkey Stock
2 eggs, beaten
Cut up the cornbread in chunks and set into a buttered 9×13 glass baking dish.
In a large pan, sauté the sausage until brown
Remove the sausage leaving some of the fat. Add the celery, carrots, shallots and sauté (don’t forget to salt and pepper the mix as if it were any other veggie dish).
Add back in the sausage to the pan along with the turkey stock and turn off the heat. In the baking dish with the cornbread, toss the cornbread with the beaten eggs. Add in the mixture of veggies, stock and sausage then toss all together.
Place in a preheated 350 and cook covered for 25 minutes. Uncover and cook for another 30-35 minutes. If it becomes too dry just add a little turkey stock. Ours was actually perfect — crispy on top and soft under that.
Enjoy!! This was a quick and simple dish, which we loved every bite of it.
Tags:thanksgiving,thanksgiving menu
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