Deluxe Cornbread Stuffing

14 ingredients
3 steps

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
  • 2 large tart apples, diced
  • 1 cup diced celery
  • 1 medium onion, finely chopped
  • 1-3/4 to 2-1/4 cups chicken broth

Directions

  1. 1
    In a large bowl, combine the bread, pecans and seasonings; set aside. Crumble sausage into a large cast-iron or other ovenproof skillet; cook over medium heat until no longer pink, breaking into crumbles. Remove with slotted spoon; drain on paper towels.
  2. 2
    Add butter to drippings; saute the apples, celery and onion until tender. Add to bread mixture; stir in sausage and enough broth to moisten.
  3. 3
    Spoon mixture into cast-iron skillet; cover and bake at 350° for 45 minutes. Uncover and bake just until set, about 10 minutes.

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