Sausage & Apple Cornbread Stuffing

Thanksgiving countdown: 4 days! If you have been stopping by MM regularly you will notice we’ve turned up the heat on Thanksgiving recipes posts. Let this be your source for holiday perfection! Sausage & Apple Cornbread Stuffing is taking center stage today. This is the kind of food you will crave throughout the year. Pinky promise…it’s that addictive!

5 cups toasted cornbread crumbs (make 2 of this recipe

2 granny smith apples, cut into 1/4 inch pieces

3 large carrots, peeled & finely diced

3 stalks of celery, finely diced

2 chipotle sausages, sliced into bite sized pieces & cooked

2 tablespoons extra virgin olive oil, or 2 tablespoons unsalted butter

1 large onion, finely chopped

salt to taste

4 garlic cloves, minced

2 tablespoons chopped fresh sage

1 tablespoon fresh thyme leaves or 1 1/2 teaspoons dried thyme

½ cup finely chopped flat-leaf parsley

freshly ground pepper

½ cup milk, or as necessary, for moistening

4 tablespoons unsalted butter if baking separately

Toast cornbread: Tear corn bread slices into small pieces or process in a food processor until coarse crumbs form.

Spread the fresh crumbs in an even layer on a large rimmed baking sheet. Bake in a 350° oven, stirring occasionally. Bake until browned and dry, then transfer hot breadcrumbs to a large bowl to cool.

Heat the olive oil (or butter) over medium heat in a large nonstick skillet. Add the onion. Cook, stirring often, until it begins to soften & it becomes fragrant, about three minutes. Add 1/2 teaspoon salt, the celery, carrots & apple. Cook together for another few minutes, until the all bits are tender. Add the garlic, and stir together for 30 seconds to a minute, until fragrant. Mix in the cooked sausage.

Transfer to a large bowl, and add the remaining ingredients. Combine well. Taste and adjust salt & pepper. Moisten as desired with milk.

Transfer stuffing to a buttered or oiled 2-quart baking dish. Dot the top with more butter. Cover with aluminum foil. Heat through in a 325-degree oven for 30 minutes.

*Recipe adapted from the NYT

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Sausage & Apple Cornbread Stuffing