← Back to Search Results baking, sauteeing American, Southern, Southwestern
corn-bread-sausage-stuffing-with-apples

Photo by: Joseph De Leo
Comments: 0
 

Recipe

This agreeably all-American stuffing is good with any poultry.

Yield : Enough stuffing for a 20-pound turkey, 12 to 14 portions

Ingredients

  • 12 tablespoons (1½ sticks) unsalted butter
  • 2½ cups finely chopped yellow onions
  • 3 tart apples (Jonathan and Winesap are good), cored and chunked; do not peel
  • 1 pound lightly seasoned bulk sausage (breakfast sausage with sage is best)
  • 3 cups coarsely crumbled corn bread (preferably homemade)
  • 3 cups coarsely crumbled whole-wheat bread
  • 3 cups coarsely crumbled white bread (French or homemade preferred)
  • 2 teaspoons dried thyme
  • 1 teaspoon dried sage
  • Salt and freshly ground black pepper, to taste
  • ½ cup chopped fresh Italian (flat-leaf) parsley
  • 1½ cups shelled pecan halves

Directions

1. Preheat the oven to 325°F.

2. Melt half of the butter in a skillet over medium heat. Add the chopped onions and cook, partially covered, until tender and lightly colored, about 25 minutes. Transfer the onions and butter to a large mixing bowl.

3. Melt the remaining butter in the same skillet. Add the apple chunks and cook over high heat until lightly colored but not mushy. Transfer the apples and butter to the mixing bowl.

4. Crumble the sausage into the skillet and cook over medium heat, stirring, until lightly browned. With a slotted spoon, transfer the sausage to the mixing bowl and reserve the rendered fat.

5. Add the remaining ingredients to the ingredients in the mixing bowl and combine gently. Cool completely before stuffing the bird; refrigerate if not used promptly.

6. 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 the 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, basting occasionally with the cooking juices from the bird or with the reserved sausage fat if necessary.


© 1979, 1980, 1981, 1982, 2007 Julee Rosso and Sheila Lukins
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is for 14 servings and includes 1/8 teaspoon of added salt per serving.

Nutritional information does not include Crumbled Corn Bread. For nutritional information on Crumbled Corn Bread, please follow the link above.

349kcal (17%)
56mg (6%)
7mg (12%)
98mcg RAE (3%)
259mg
35mg
9g
7g
4g
20g
49mg (16%)
618mg (26%)
10g (50%)
27g (41%)
2mg (10%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

mom-a-licious Mom-a-Licious
by Domenica Catelli
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
martin-yans-china Martin Yan's China
by Martin Yan
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
cooking-for-friends Cooking for Friends
by Gordon Ramsay
a-new-way-to-cook A New Way to Cook
by Sally Schneider
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
unforgettable-desserts Unforgettable Desserts
by Dede Wilson
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?