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Cornbread, Sausage, Apple, & Pecan Stuffing

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Ingredients

Adjust Servings:
12 tablespoons butter (1 1/2 sticks)
2 cups finely-chopped yellow onions
3 tart apples, cored and chunked, but not peeled (jonathan, winesap or granny smith)
1 lb bulk breakfast sausage, with sage (or your favorite bulk sausage)
3 cups coarsely crumbled cornbread
3 cups coarsely crumbled whole wheat bread or 3 cups multi-grain bread
3 cups coarsely crumbled french bread or 3 cups italian bread
2 teaspoons dried thyme
1 teaspoon dried sage
salt and pepper, to taste
1/2 cup chopped italian parsley
1 1/2 cups dried cranberries
1 1/2 cups shelled pecan halves (do not chop)
1 (14 ounce) can chicken broth (optional, for a more moist dressing)

Nutritional information

527.2
Calories
293 g
Calories From Fat
32.6 g
Total Fat
11.9 g
Saturated Fat
62.3 mg
Cholesterol
788.3 mg
Sodium
44.6 g
Carbs
4.9 g
Dietary Fiber
8.4 g
Sugars
16.6 g
Protein
209g
Serving Size

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Cornbread, Sausage, Apple, & Pecan Stuffing

Features:
    Cuisine:

    Can I make this ahead? The day before? I have so many things that need to go into my ovens on the same day!

    • 150 min
    • Serves 12
    • Easy

    Ingredients

    Directions

    Share

    Cornbread, Sausage, Apple, & Pecan Stuffing, Breads, fruit, nuts, and sausage combine to make a tasty stuffing for a 20-lb turkey or a casserole of dressing on the side If you’re using a smaller turkey, you can put excess stuffing in a smaller casserole dish and bake it while the turkey’s resting before carving Southern influenced, this has become our favorite dressing for Thanksgiving or any special occasion You could add other fruits (cranberry AND apple, for example) or different nuts or seasonings to suit your tastes Adapted from The Silver Palate Cookbook , Can I make this ahead? The day before? I have so many things that need to go into my ovens on the same day!, Is there a good substitute for the sausage?


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    Steps

    1
    Done

    Preheat Oven to 325 Degrees Fahrenheit.

    2
    Done

    Melt Half the Butter in a Large Skillet.

    3
    Done

    Add Onions and Cook Over Medium-Low to Medium Heat Until Tender and Lightly Browned, About 25 Minutes.

    4
    Done

    Remove Onion and Butter from Pan and Put in a Very Large Bowl to Be Mixed Later.

    5
    Done

    in Same Skillet, Melt Rest of the Butter, Add Apple, and Cook Quickly Over High Heat Until Lightly Browned, but not Mushy.

    6
    Done

    Remove Apples and Butter from Pan and Put in the Bowl With the Onions.

    7
    Done

    With the Pan Back on the Burner, Add Sausage, Crumbling as You Cook It Over Medium Heat, and Cook Until Lightly Browned.

    8
    Done

    When Done, Remove With a Slotted Spoon and Add It to the Mixing Bowl.

    9
    Done

    Reserve Drippings For Basting Later.

    10
    Done

    Add Remaining Ingredients to the Mixing Bowl and Combine Gently.

    11
    Done

    If You're Going to Stuff a Turkey, Cool Completely in the Refrigerator First.

    12
    Done

    to Cook It as a Separate Dressing, Spoon the Mixture Into a Large Casserole (13 X 9 or Slightly Larger), Cover With Aluminum Foil and Bake For 30- 45 Minutes at 325, Basting Occasionally With Cooking Juices from the Turkey or With Reserved Sausage Fat, If Needed.

    13
    Done

    Uncover the Pan For the Last 10 Minutes of Cooking to Brown.

    14
    Done

    Serve Hot or Warm.

    15
    Done

    Note: You May Need to Use Additional Broth (approximately One 14 Ounce Can) as Necessary to Adjust the Moistness of the Stuffing to Your Taste, or If There Are Insufficient Drippings from Your Poultry.

    Avatar Of Evelyn Martin

    Evelyn Martin

    Wine expert pairing delicious dishes with the perfect glass of vino.

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