Cornbread Stuffing With Sausage And Apple Recipes

CORNBREAD STUFFING WITH SAUSAGE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Place sausage, celery and onions in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• In a large bowl combine sausage mixture with cornbread, bread crumbs, chicken broth, poultry seasoning and sage. Mix well and transfer to a 9x12 inch baking dish.
• Bake, covered, for 45 minutes or until well set and cooked through.

CORNBREAD STUFFING WITH SAUSAGE AND APPLES

Steps:

• Sauté sausage until browned.
• Remove from pan and place in a large mixing bowl.
• Sauté onions and celery in butter.
• Add sage, rosemary and thyme.
• When mixture is softened, about 3 minutes, put into bowl with sausage.
• Add the remaining ingredients to the mixing bowl.
• If mixture is too dry, add more stock.
• 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.

CORNBREAD STUFFING WITH SAUSAGE AND APPLES

Steps:

• Saute sausage until brown. Remove from pan and place in a large mixing bowl. Saute onions and celery in butter. Add sage, rosemary and thyme. When the mixture is softened, about 3 minutes, put into bowl with sausage. Add the remaining ingredients to the mixing bowl. It mixture is too dry add more stock.

CORNBREAD STUFFING WITH SAUSAGE AND APPLE

Steps:

• Preheat oven to 350 degrees. Coat a 9 x 13 inch baking pan with cooking spray. In a large bowl, whisk together the corn bread mix, 2 eggs, and milk. Pour into baking pan and bake for 20-25 minutes. Set aside to cool. Cut up cornbread into 2 inch cubes and place in a large mixing bowl.
• To make the stuffing, head a large skillet over medium high heat. Add the pork sausage and use a spoon to break it up while cooking. Cook for about 5-6 minutes, until cooked through. Add to the cornbread mixture.
• Return the skillet to the stove and add in the butter and celery, cooking until celery starts to soften, about 4 minutes. Add in the onion, apple, sage, thyme, and salt and cook for another 5 minutes until onion and apple soften. Add to the cornbread mixture. Toss together the ingredients. (If making ahead, refrigerate this mixture and proceed to next step when ready to bake.)
• Preheat oven to 375 degrees. Add in the beaten egg and broth and toss gently to combine. Pour into 9 x 13 inch baking pan. Cover with foil and bake for 30 minutes. Uncover and bake for another 10 minutes until top is lightly browned.

CORNBREAD STUFFING WITH SAUSAGE AND APPLES

Steps:

• Saute sausage until brown. Remove from pan and place in a large mixing bowl. Saute onions and celery in butter. Add sage, rosemary and thyme. When the mixture is softened, about 3 minutes, put into bowl with sausage. Add the remaining ingredients to the mixing bowl. It mixture is too dry add more stock.

CORNBREAD STUFFING WITH SAUSAGE AND APPLES

Steps:

• Preheat oven to 375 degrees F.
• Brown sausage in an ovenproof saucepot that has a lid. With a slotted spoon, remove sausage from the pot and pour out the drippings. Add the butter to the pot and melt over medium heat. Add onion and celery and cook, until softened. Add apple and cook, until softened. Add herbs and stir. Return sausage to pot. Add croutons and chicken broth and bake stuffing in the oven at 375 degrees F for 30 to 40 minutes.
• Note: A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.

CORNBREAD, SAUSAGE, APPLE, & PECAN STUFFING

Steps:

• Preheat oven to 325 degrees Fahrenheit.
• Melt half the butter in a large skillet.
• Add onions and cook over medium-low to medium heat until tender and lightly browned, about 25 minutes.
• Remove onion and butter from pan and put in a very large bowl to be mixed later.
• In same skillet, melt rest of the butter, add apple, and cook quickly over high heat until lightly browned, but not mushy.
• Remove apples and butter from pan and put in the bowl with the onions.
• With the pan back on the burner, add sausage, crumbling as you cook it over medium heat, and cook until lightly browned.
• When done, remove with a slotted spoon and add it to the mixing bowl.
• Reserve drippings for basting later.
• Add remaining ingredients to the mixing bowl and combine gently.
• If you're going to stuff a turkey, cool completely in the refrigerator first.
• To cook it as a separate dressing, spoon the mixture into a large casserole (13 x 9 or slightly larger), cover with aluminum foil and bake for 30- 45 minutes at 325, basting occasionally with cooking juices from the turkey or with reserved sausage fat, if needed.
• Uncover the pan for the last 10 minutes of cooking to brown.
• Serve hot or warm.
• Note: You may need to use additional broth (approximately one 14 ounce can) as necessary to adjust the moistness of the stuffing to your taste, or if there are insufficient drippings from your poultry.
• Note: To make these as individual stuffing muffins, add one egg to the mix before baking to help the muffins keep their shape.