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Cornbread-Sausage Stuffing With Apples Recipe
|Sweet butter||12 Tablespoon (1.5 Sticks)|
|Finely chopped onions||2 1⁄2 Cup (40 tbs) (Yellow Colored)|
|Tart apples||3 , cored and chunked; do not peel (Jonathan And Winesap Are Good)|
|Lightly seasoned bulk sausage||1 Pound (Breakfast Sausage With Sage Is Best)|
|Corn bread crumbs||3 Cup (48 tbs), coarsely crumbled (Preferably Homemade)|
|Whole wheat bread crumbs||3 Cup (48 tbs), coarsely crumbled|
|White bread crumbs||3 Cup (48 tbs), coarsely crumbled (French Or Homemade Preferred)|
|Dried thyme||2 Teaspoon|
|Dried sage||1 Teaspoon|
|Freshly ground black pepper||To Taste|
|Chopped italian parsley||1⁄2 Cup (8 tbs)|
|Shelled pecan halves||1 1⁄2 Cup (24 tbs)|
Serving size: Complete recipe
Calories 5774 Calories from Fat 2969
% Daily Value*
Total Fat 343 g528.1%
Saturated Fat 126.3 g631.3%
Trans Fat 0 g
Cholesterol 1027.1 mg
Sodium 5669.4 mg236.2%
Total Carbohydrates 535 g178.4%
Dietary Fiber 70.9 g283.6%
Sugars 79.8 g
Protein 171 g341.7%
Vitamin A 131.1% Vitamin C 1142.1%
Calcium 127% Iron 210.3%
*Based on a 2000 Calorie diet
Add chopped onions and cook over medium heat, partially covered, until tender and lightly colored, about 25 minutes.
Transfer onions and butter to a large mixing bowl.
Melt remaining butter in the same skillet.
Add apple chunks and cook over high heat until lightly colored 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 ingredients in the mixing bowl and combine gently.
Cool completely before stuffing the bird; refrigerate if not used promptly.
If you do not wish actually to stuff the bird (goose or duck, for example, can make the stuffing greasy), spoon it into a casserole.
Cover casserole and set into a large pan.
Pour hot water around the casserole to come halfway up the sides.
Bake for 30 to 45 minutes at 325Â°F., basting occasionally with cooking juices from the bird or with the reserved sausage fat if necessary.