Apple Sausage Cornbread Stuffing



Apple Sausage Cornbread Dressing (Stuffing)

Serves 12

Cornbread baked, cut into ½ inch cubes and air dried 1 jiffy box

Rustic bread, cut into ½ inch cubes and air dried 1 loaf (8 cups)

Onion, small dice 1 cup

Carrot, small dice ½ cup

Celery, small dice ½ cup

Green apple, small dice 1 large

Conecuh sausage (or kielbasa, andouille)

cut into ¼ inch rounds 2 cups

Chicken or Turkey stock 1 quart

Fresh sage, cut into ribbons 3 tablespoons

Butter 2 tablespoons

Salt and Pepper TT

Method of prep:

Dice bread and cornbread into cubes and dry on a drying rack set on a sheet tray for 2 days. Preheat oven to 350 degrees. Heat a large sauté pan over medium high heat. Add butter to the pan and allow to heat until it crackles. Add sausage and brown, while stirring, about 5 minutes. Remove the sausage from the pan and set aside. Sweat carrots, onions, celery, and apples in the sausage drippings. Cook while stirring for another 3 minutes. Add sage and sausage to the pan, mixing all ingredients thoroughly. Next, add stock and bring to a boil. Place dried bread and cornbread in a large mixing bowl. Pour hot stock and vegetable mixture over the bread to coat evenly. The bread should be fully saturated and even look a little too soggy. Taste for salt and pepper and adjust seasoning. Pour mixture into a buttered 3 quart casserole dish. Bake dressing in the oven, uncovered, until the top is golden brown and the internal temperature is 175 degrees, about 20 minutes.

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