Deluxe Corn Bread Stuffing |
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Prep Time: 20 Minutes Cook Time: 55 Minutes |
Ready In: 75 Minutes Servings: 10 |
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When my husband and I were newlyweds and far from family, we invited friends over for a traditional Thanksgiving feast. I searched for stuffing recipes and combined the best aspects of several to create this one. Everyone liked it, and I still make it for holidays. Ingredients:
6 cups crumbled corn bread |
2 cups white bread cubes, toasted |
1 cup chopped pecans |
1/4 cup minced fresh parsley |
1 teaspoon dried thyme |
1/2 teaspoon rubbed sage |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1 pound bulk pork sausage |
2 tablespoons butter |
2 large tart apples, diced |
1 cup diced celery |
1 medium onion, finely chopped |
1-3/4 to 2-1/4 cups chicken broth |
Directions:
1. In a large bowl, combine the bread, pecans and seasonings; set aside. Crumble sausage into a large skillet; cook over medium heat until no longer pink; remove with a slotted spoon to drain on paper towels.
2. Add butter to drippings; saute the apples, celery and onion until tender. Add to bread mixture. Stir in sausage and enough broth to moisten.
3. Spoon into a greased 3-qt. baking dish; cover and bake at 350° for 45 minutes. Uncover and bake for 10 minutes. Or use to stuff a turkey; bake according to recipe. Yield: 10-12 servings (about 11 cups).
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