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Cornbread-Sausage Stuffing With Apples
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Ingredients:
1 1/2 sticks butter
2 1/2 cups diced yellow onion
3 apples, peeled, cored and cut into bite size pieces
1 lb pork sausage
3 cups loosely crumbled cornbread
3 cups whole wheat bread, cubed
3 cups French bread, cubed
2 teaspoons dried thyme
1 teaspoon dried sage
Salt, to taste
Pepper, to taste
1/2 cup chopped flat leaf Italian parsley
1 1/2 cup pecan halves
Directions:
Melt half the butter in a skillet. Add chopped yellow onions and cook over medium heat until tender and lightly colored, about 25 minutes. Transfer onions and butter to a large mixing bowl.
Melt remaining butter in skillet. Add apple chunks and cook over high heat until lightly browned but not mushy. Transfer apples and butter to the mixing bowl.
Crumble the sausage into the skillet and cook over medium heat, stirring, until lightly browned. With a slotted spoon, transfer sausage to the mixing bowl and reserve the rendered fat.
Add remaining ingredients to the mixing bowl and combine gently. Refrigerate until ready to use.
Stuff the bird just before placing it into the oven. Spoon the stuffing loosely into the cavity. (Do not mash it in. This recipe makes enough stuffing for a 20-pound turkey. (If using a smaller turkey, bake the rest in a casserole dish) Bake for 30 to 45 minutes at 325° F.
Note: The stuffing inside the bird should register at least 165° F.
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Cornbread-Sausage Stuffing With Apples
Ingredients:
1 1/2 sticks butter
2 1/2 cups diced yellow onion
3 apples, peeled, cored and cut into bite size pieces
1 lb pork sausage
3 cups loosely crumbled cornbread
3 cups whole wheat bread, cubed
3 cups French bread, cubed
2 teaspoons dried thyme
1 teaspoon dried sage
Salt, to taste
Pepper, to taste
1/2 cup chopped flat leaf Italian parsley
1 1/2 cup pecan halves
Directions:
Melt half the butter in a skillet. Add chopped yellow onions and cook over medium heat until tender and lightly colored, about 25 minutes. Transfer onions and butter to a large mixing bowl.
Melt remaining butter in skillet. Add apple chunks and cook over high heat until lightly browned but not mushy. Transfer apples and butter to the mixing bowl.
Crumble the sausage into the skillet and cook over medium heat, stirring, until lightly browned. With a slotted spoon, transfer sausage to the mixing bowl and reserve the rendered fat.
Add remaining ingredients to the mixing bowl and combine gently. Refrigerate until ready to use.
Stuff the bird just before placing it into the oven. Spoon the stuffing loosely into the cavity. (Do not mash it in. This recipe makes enough stuffing for a 20-pound turkey. (If using a smaller turkey, bake the rest in a casserole dish) Bake for 30 to 45 minutes at 325° F.
Note: The stuffing inside the bird should register at least 165° F.
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