Cornbread-sausage stuffing with apples

 
                   CORNBREAD-SAUSAGE STUFFING WITH APPLES
 
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Poultry
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   12       tb           Butter
    2 1/2   c            Onion -- yellow
    3                    Apples -- cored
    1       lb           Sausage -- bulk breakfast
    3       c            Cornbread -- homemade
    3       c            Bread, whole-wheat
    3       c            Bread, French
    2       ts           Thyme, dried
    1       t            Sage, dried
                         -salt and pepper
      1/2   c            Parsley,Italian -- chopped
    1 1/2   c            Pecan halves
 
   Prepare ingredients: Core apples and cut into chunks.
   Do not peel. Jonathan and Winesap are good choices.
   Breads should be coarsely crumbled. 1. Melt half the
   butter in a skillet. Add chopped yellow 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. 2. Melt remaining
   butter in same skillet. Add apple chunks and cook over
   high heat until lightly colored but not mushy.
   Transfer apples and butter to the mixing bowl.
   3. 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. 4. Add remaining ingredients
   to the ingredients in the mixing bowl and combine
   gently. Cool completely before stuffing the bird;
   refrigerate if not used promptly.
   5. if you do not wish to actually 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 got water around the
   casserole to come halfway up the sides. Bake for 30 to
   45 minutes at 325øF., basting occasionally with the
   cooking juices from the bird or with the reserved
   sausage fat if necessary.
    Enough stuffing for a 20-pound turkey, to make 12 to
   14 portions.
  
 
 
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