Sweet Sausage Stuffing with Cornbread, Apples and Pecans
Looking for a twist on your regular stuffing recipe? Give this slightly sweet recipe a try- it will amaze your Thanksgiving guests!
Preheat oven to 350 degrees
Prep time- 1 hour
10 cups cooked cornbread, crumbled and put into a large bowl
6 links cooked sweet sausage
½ cup unsalted butter
1 cup chopped sweet, or Vidalia onions
2 cups chopped celery
1 cup chopped carrots
2 cups peeled, chopped granny smith apples
2 teaspoons brown sugar
1 tablespoon honey
3 cups chicken stock
3 tablespoons chopped Italian flat-leaf parsley
1 cup chopped pecans
2 tablespoons dried or 3 tablespoon fresh sage
1 tablespoon fresh cracked black pepper
1 teaspoon Kosher or sea salt
Chop up the cooked Italian sweet sausage into 1-inch pieces- place in the bowl with the cornbread.
Melt the butter in a large sauté pan over medium-high heat.
Add the onions, celery, carrots, and apples- season with salt, pepper, and sage. Cook for approximately 5 minutes until the edges become brown and caramelized.
Add the brown sugar and honey- stir.
Deglaze the pan with the chicken stock continuing to mix, making sure to get all of the flavor-bits off the bottom of the pan.
Place the contents of the sauté pan over the sausage and cornbread mixture. Add the chopped parsley.
Toss the stuffing thoroughly; adjust the seasoning with salt and pepper.
Put the stuffing in a greased, oven-safe container and bake for 30 minutes at 350 degrees until the top becomes lightly browned.
Serve and enjoy!