Saw this Thanksgiving take on the classic British sign and had to borrow it. Just made me laugh. I wanted to take a moment to wish everyone a wonderful Thanksgiving filled with fun, good times spent with friends & family and of course lots of delicious grub! Speaking of which, I thought I’d share the recipe for the stuffing I’ve been making for years, which always seems to be a crowd pleaser.
Apple, Sausage & Cornbread Stuffing
A rustic yet rich and hearty stuffing – the perfect accompaniment to your holiday dinner.
1 lb. hot Italian sausage (casings removed if links)
1 large yellow onion, chopped
4 cloves garlic, minced
4 stalks celery, chopped
1/2 cup firmly packed fresh Italian parsley, roughly chopped
3 Granny Smith apples, un-peeled, cored & roughly chopped
1 pkg. fresh sage, roughly chopped
1 tbsp. dried sage
1 pkg. Mrs. Cubbison’s Seasoned Cornbread Stuffin’
1/4 cup pecan pieces, toasted
1 tbsp. freshly cracked black pepper
1/2 tbsp. salt
Canned chicken stock, as needed (have 4 14oz. cans on hand)
1 stick butter
2 tbsp. olive oil
Brown sausage in a large skillet over medium high heat. Place cooked sausage in a large bowl, do not drain. Add stuffing and set aside. Return skillet to heat and add butter olive oil and heat until bubbling. Add onions, garlic, celery, apples, sage, parsley, salt, pepper and saute until just tender. Remove from heat and let cool slightly. Add to bowl with sausage and stuffing and stir to combine. Add pecan pieces. Add one can of stock and stir to moisten. Continue adding stock as needed until mixture is wet but not soaking. Place stuffing in an oven-proof casserole and cover with foil. Stuffing may be put in the fridge for a few hours at this point. Return to room temperature before baking.
Bake stuffing, covered for one hour in a preheated 350 degree oven. Remove foil and continue baking 15 – 20 minutes more until top is nicely browned.
Enjoy!
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