Recipe: Cornbread Sausage Stuffing with Apples

Hi Katie,

Here it is, copied just for you!

Cornbread Sausage Stuffing with Apples
Silver Palate Cookbook

1 1/2 sticks butter
2 1/2 c. finely chopped yellow onions
3 tart apples (Jonathan and Winesap are good), cored and chunked, do not peel
1 lb. lightly seasoned bulk sausage (breakfast sausage with sage is good)
3 c. coarsely crumbled cornbread (preferably homemade)
3 c. coarsely crumbled wheat bread
3 c. coarsely crumbled white bread (French or homemade preferred)
2 t. dried thyme
1 t. dried sage
salt and pepper to taste
1/2 c. chopped Italian parsley
1 1/2 c. shelled pecan halves

Melt half of the butter in skillet. Add chopped onions and cook over med. heat partially covered til tender and lightly colored, about 25 min. Transfer onions and butter to a large bowl.

Melt remaining butter in the same skillet. Add apple chunks and cook over high heat til lightly colored but not mushy. Transfer mixture to the bowl.

Crumble the sausage into the skillet and cook over med. heat stirring til lightly browned. With a slotted spoon, transfer sausage to mixing bowl. Reserve rendered fat.

Add remaining ingredients to the ingredients in the bowl and combine gently. Cool completely before stuffing the bird. Refrigerate if not used immediately.

If you do not wish to stuff the bird (goose or duck, for example, can make the stuffing greasy), spoon it into a casserole. Cover the casserole and set into a large pan. Pour hot water around the casserole to come halfway up the sides. Bake for 30-40 min. at 325, basting occasionally with cooking juices from the bird or with the reserved rendered fat of the sausages.

Enough stuffing for a 20 lb. turkey, to make 12-14 portions.