Sausage and Apple Cornbread Stuffing. This is so hearty and flavorful. Whether cooking for Thanksgiving or a weeknight dinner, this is a GREAT side dish.
Next up… Sausage and Apple Cornbread Stuffing!!! There is so much that I love about this… well there is the obvious, that I love all things bread! There is the hearty sweet Italian sausage, the sweetness from the apples and onions, then there is the perfectly lightly browned top from being baked in the oven! And, again this recipe doesn’t have some enormous list of ingredients but is so good and just a few steps to put together!!
Are we on a roll or what!!! So we’ve got Pecan Crescent Rolls for a fun sweet treat for the morning of, Butternut Squash Lasagna for the non meat eaters, Garlic and Chive Mashed Potatoes and Green Beans with Shallots and Crispy Pancetta!!! So, we’ve got a really great menu so far but we’re not done just yet! Oh and I did warn you that I was going to bombard you with recipes… this is number 3 for today! Tomorrow morning i’ll be posting on the star of the day, the Turkey and gravy!
You’re friends and family will absolutely LOVE this one!!!!!
1 lb sweet sausage, casing removed
2 large apples (I used Fuji), peeled and medium dice
1 medium onion, diced
3 celery stalks, diced
6 garlic cloves, sliced
3 Tbsp rosemary, finely chopped
3 Tbsp fresh parsely, finely chopped, plus a little bit to garnish
24 oz cornbread stuffing cubes, unseasoned
6 cups vegetable broth
Oven at 375 degrees.
In a large saute pan, over medium heat, add a few drizzles of olive oil and the sausage. Using a wooden spoon break up the sausage into medium sized pieces. Allow to cook most of the way through.
To the pan, add the apples, celery, onions, garlic and rosemary. Cook for 15-20 minutes, until the vegetables are fork tender.
Into a large bowl, mix together the sausage veg mix, the cornbread cubes and the broth. Stir to combine then place into a baking pan.
Bake for approx 15-20 minutes until the top is a light golden brown. Garnish with fresh chopped parsley.