top of page

Apple Sausage Cornbread Stuffing

Updated: Nov 13, 2020

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

Pro Seasoning 2 teaspoon

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 seasoning to 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. 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.

142 views0 comments

Recent Posts

See All