Cornbread Stuffing With Sausage And Apples

Name: Cornbread Stuffing With Sausage And Apples
Ingredients: 1/2 lb bulk pork sausage (I use sage sausage); 1 cup small diced onion; 1 cup small diced celery; 2 tablespoons butter; 1 tablespoon chopped fresh sage; 1 tablespoon chopped fresh rosemary; 1 tablespoon chopped fresh thyme; 3 cups crumbled cornbread; 3 cups cubed stale bread; 1 cup chicken stock; 2 large peeled cored diced apples; 2 tablespoons chopped parsley; 1 tablespoon poultry seasoning; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 cup chopped red bell pepper

16 ingredients

8 steps

Ingredients

1/2 lb bulk pork sausage (I use sage sausage)
1 cup small diced onion
1 cup small diced celery
2 tablespoons butter
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
3 cups crumbled cornbread
3 cups cubed stale bread
1 cup chicken stock
2 large peeled cored diced apples
2 tablespoons chopped parsley
1 tablespoon poultry seasoning
1 teaspoon salt
1/2 teaspoon black pepper
1 cup chopped red bell pepper

Directions

1

Saute sausage until browned.
2

Remove from pan and place in a large mixing bowl.
3

Saute onions and celery in butter.
4

Add sage, rosemary and thyme.
5

When mixture is softened, about 3 minutes, put into bowl with sausage.
6

Add the remaining ingredients to the mixing bowl.
7

If mixture is too dry, add more stock.
8

Stuff into bird, bake along side during last 45 minutes of cooking, or cook in a crockpot on low for up to 3 hrs taking care to stir once in a while and adding more stock or water if it gets dry.