APPLE/SAUSAGE STUFFING

Apple/Sausage Stuffing image

Provided by Andy Anderson !

Time 1h

Number Of Ingredients 13

12 Tbsp sweet butter, unsalted
2 1/2 c yellow onions, medium chopped
3 granny smith apples, cored, and medium chopped
1 lb breakfast sausage
4 c cornbread, freshly made, and crumbled
4 c hardy white bread, like a french loaf, crumbled
2 tsp thyme, dried
1 Tbsp sage, dried
salt & pepper, to taste
1/2 c fresh parsley, chopped
1 c pecan halves
1/2 c dried cranberries
1/2 c celery, finely chopped

Steps:

1. Melt half the butter in a skillet; add the chopped onions, and then cook over medium heat, until tender and lightly colored, about 20 to 25 minutes.
2. Chef's Note: Take your time with the onions, and don't cook them too fast; give the heat of the pan a chance to go its thing.
3. Transfer the onions to large mixing bowl, and set aside.
4. Melt remaining butter in the skillet, and add the chopped apple pieces.
5. Cook over high heat until lightly colored, but not mushy, about 4 or 5 minutes. Transfer to the mixing bowl with the onions.
6. Crumble the breakfast sausage into the pan, and cook over medium heat until lightly browned.
7. Chef's Note: Most breakfast sausage will work; however, avoid the maple flavored type. My personal favorite is sage pork sausage.
8. Thoroughly drain the fat, and then add to the mixing bowl with the onions and apples.
9. Add the breads, spices, and the remainder of the ingredients to the bowl, and toss until combined.
10. Chef's Note: You can make this stuffing the day before, place it into the fridge, and then add to the bird before cooking. However, if you're making it on the same day, make sure that the stuffing is completely cool before stuffing the bird.
11. Happy holidays everyone, and God bless...