Apple, Cornbread and Pecan Stuffing
Intro
Ingredients
8 Tablespoons unsalted butter, divided
1 1/2 cups onion, chopped
2 tart apples, diced (McIntosh or Granny Smith)
3/4 pounds pork sausage
2 cups crumbled cornbread
2 cups crumbled white bread
2 cups crumbled whole wheat bread
1 cup pecan halves, chopped
1/3 cup fresh Italian parsley, chopped
3 Tablespoons Garlic & Sage Turkey Rub
3/4-1 cup turkey or chicken stock
Directions
1. Preheat oven to 375°F.
2. Lightly butter a 9x13x2 inch casserole dish. Set aside.
3. Melt half of the butter in a skillet and add the onion. Cook on low heat until lightly colored and tender, about 20 minutes. Transfer to a bowl.
4. In the same skillet, melt the remaining 4 tablespoons of butter. Add the apples and sauté slowly until lightly colored, but not too mushy, about 7 minutes. Add the apples to the bowl with the onions.
5. In the same skillet over medium heat, cook sausage until brown. With a slotted spoon, transfer sausage to the bowl with the onions and apples. Add the cornbread, breads, pecans, parsley and Garlic & Sage Turkey Rub.
6. Add turkey stock to moisten. Transfer the mixture to a casserole dish.
7. Bake uncovered for 45 minutes.
Substitutions
