Print Recipe

Deluxe Cornbread Stuffing

RG

Ingredients

  • 6 cups crumbled cornbread
  • 2 cups white bread cubes, toasted
  • 1 cup chopped pecans
  • 1/4 cup minced fresh parsley
  • 1 teaspoon dried thyme
  • 1/2 teaspoon rubbed sage
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 pound bulk pork sausage
  • 2 tablespoons butter or margarine
  • 2 large tart apples, diced
  • 1 cup diced celery
  • 1 medium onion, finely chopped
  • 1 3/4 to 2 1/4 cups chicken broth

Instructions

  1. In a large bowl, combine bread, pecans and seasonings; set aside.
  2. In a large skillet, cook and crumble sausage until browned; remove with a slotted spoon to drain on paper towels.
  3. Add butter to drippings; sauté apples, celery and onion until tender. Add to bread mixture. Stir in sausage and enough broth to moisten. Spoon into a greased 3-quart baking dish; cover and bake at 350 degrees F for 45 minutes.
  4. Uncover and bake for 10 minutes.

Yield: 10 to 12 servings (about 11 cups)

Or use to stuff a turkey; bake according to recipe.


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