Stuffing/Dressing: Cornbread, Apple and Sausage Stuffing

posted by Mai 11-26-102 7:27 AM

Cornbread, Apple and Sausage Stuffing

3/4 cup unsalted butter, divided
2 medium onions, finely chopped
4 ribs celery, trimmed and finely chopped
3 large apples, peeled, cored and cut into inch pieces
(1) 16-ounce package cornbread stuffing crumbs
1 pound bulk pork sausage
3/4 cup coarsely chopped walnuts
2 teaspoons ground ginger
1 cup apple cider
Salt and freshly ground pepper to taste

Melt 1/2 cup of the butter over medium heat in large saute pan. Add onions and celery and cook until soft, about 10 minutes. Stir in apples and cook for another 5 minutes. Remove from heat and combine with cornbread in a large bowl. Crumble sausage into same skillet and cook over medium-high heat until browned, 7 to 10 minutes.

Add to stuffing, along with walnuts and ginger. Melt the remaining cup butter and pour over stuffing mixture along with apple cider to moisten. For a moister stuffing, add more cider. Season with salt and pepper.

If stuffing a turkey, stuff mixture loosely into the bird's cavities at once and roast. Otherwise, stuffing can be baked at 325 degrees in a buttered casserole until browned and crunchy, about 50 to 60 minutes. This is enough stuffing for a 16 to 22 pound turkey or 14 cups. Oysters may be substituted for sausage, if desired

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