Recipe
Classic Corn Bread Sausage Stuffing
- 1/3c Onions, diced
- 1/3c Celery, diced
- ½c Apple, diced
- 2T Butter
- 1T Olive oil
- ½ lb Ground pork sausage
- 1T Fresh sage leaves, finely chopped
- ¾c Chicken stock
- ½t Salt
- ½t Pepper
- 3c Corn bread, roughly crumbled
- Heat butter and olive oil in medium skillet over medium-high heat, then sauté onions, celery and apple for 3 minutes.
- Add chicken stock, then simmer for 2 minutes.
- Mix sausage with sage, and ¼ teaspoon of salt and pepper, then cook in a separate medium skillet until thoroughly browned.
- In a medium bowl toss together sautéed onion mixture, sausage and corn bread.
- Place mixture in cavity of turkey, then cook the turkey as directed. Or, if you prefer cook the stuffing separately, place it in a greased baking dish and drizzle ¼ cup melted butter over the top, then bake at 375 degrees for 20 minutes.
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