Kitchen Goddess
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Tofu Banh Mi Collard Wraps with Wasabi Peanut Sauce
Saved 11/09/10 to Kitchen Goddess

Apple and Sausage Cornbread Dressing


I think that I have found my dressing recipe for Turkey Day!  *gooble gooble*  This comes from my local Kowalski's Market.  I'm sure that it could be made veggie quite nicely by subbing vegetarian sausage and vegetable broth.
 
1/2 cup butter
1 lb. pork sausage  (someone restrain Chief, please!)
1 1/2 cups chopped celery  (3 ribs)
1/4 cup finely chopped onion
3 cups peeled, chopped apples
8 cups cornbread cubes, dried for 48 hours at room temperature
1 1/2 teaspoons snipped fresh sage
1 1/2 teaspoons snipped fresh thyme
1/4 teaspoon freshly ground pepper
1/2 cup chicken broth
 
In a large skillet, melt butter over medium heat.  Stir in sausage, celery, onion and apples; cook until sausage is no longer pink (about 15 minutes).  In a large bowl, thoroughly combine bread cubes and seasonings.  Stir in the sausage mixture and broth until moistened; spoon into a buttered 2 1/2 quart casserole.  Bake in a preheated 325 degree oven until heated through (45-55 minutes).  This recipe will serve 8-12.