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 1/2 inche cubes and spread evenly on a baking sheet. Set the oven to 225°F and dry the bread out for 2 hours. Leave uncovered in the oven over night to continue to stale.
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.