AuthorMarla MeridithThanksgiving 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!
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
Ingredients
Directions
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
