APPLE, SAUSAGE AND SAGE STUFFING

APPLE, SAUSAGE AND SAGE STUFFING image

Number Of Ingredients 12

Previous Next

2 small loaves Corn bread
1/2 cup chopped shallots
6 celery ribs
1 cup chopped leeks, white and light green parts, rinsed well to remove all the dirt (after cutting, leeks are pretty grubby deep inside)
1/2 stick unsalted butter
1 pound pork sausage
1 cup peeled, chopped apple
2 tbs. packed fresh flat-leafed parsley leaves
2 tbs. chopped sage
1 cups chicken broth
1 cup apple cider
Salt and pepper to taste

Steps:

Preheat oven to 325° F. Cut corn bread into 1/2-inch cubes and bake on trays in middle of oven until just dry, about 20 minutes. Melt butter and cook the leeks, shallot and celery and apple. Add the sausage and cook until sausage is cooked through. Mix the corn bread cubes with the apples/onion/leek/sausage/celery mixture, parsley and sage, broth, cider, and salt and pepper to taste and toss together. Cool stuffing completely. You can make this a day ahead, cover and chill. Bring stuffing back to room temperature if you are going to stuff it! Or before baking it. In a shallow baking dish bake stuffing in preheated 325° F. oven 50 minutes, uncovering for the last 15 minutes for a crispy top.