Tuesday, December 1, 2009

Yes, I used gluten-free Cornbread mix

I found a recipe for apple chicken-sausage cornbread stuffing a few years back, and have no idea where. But it's easy to recreate. And super yum. I get a lot of requests for this one.

Cornbread Stuffing
A pan cornbread, fresh or store bought, left out overnight to harden up.
1 package chicken apple sausages, pre-cooked (or raw, if that's all they have)*
Half an apple (Fugi, Granny Smith or similar), diced
Half an onion, diced
3 celery stalks, diced
Olive oil
Chicken broth, about a cup
Ground Sage, about a tsp
Ground Thyme, about a tsp
Salt and Pepper, half tsp each or so

*If the sausages are not pre-cooked, remove the skins by slicing down the center of each and kind of just emptying the innards into a skillet. It's kinda gross. (Which is why I try and buy pre-cooked.) Brown the sausage until cooked through, and discard the grease. If you found pre-cooked, just half each sausage longways and then chop before browning.

Crumble the cornbread. If it's too soft, stick the big crumbles in the oven at 250 for about 15 minutes to toast them up. Put in large bowl.

Brown or cook the sausage in a tad of olive oil. Add onion, celery, and apple. Saute about 5 minutes or until everything is a bit softened. Remove from heat and let cool a couple minutes before you add it to the cornbread. Add the spices and about a half cup broth. Mix gently. If it seems dry, add a bit more broth at a time. It shouldn't be wet, just a bit damp. Pour into greased baking dish, bake at 350 about 40 minutes. Cover it with foil half way through to make sure it doesn't burn on top.

This made more than what fit in the baking dish (don't pack it in there), so I stuffed the birds with the rest. Works great either way.

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