12 tbsp butter
2 1/2 cup onion, yellow
3 apples, cored
1 lb sausage, bulk breakfast
3 cup cornbread, homemade
3 cup bread, whole-wheat
3 cup bread, french
2 tsp thyme, dried
1 tsp sage, dried salt and pepper
1/2 cup parsley,italian, chopped
1 1/2 cup pecan halves
A Recipe for
Cornbread-Sausage Stuffing With Apples
He who does not mind his belly will hardly will hardly mind anything else. |
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Never eat more than you can lift. |
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I'm like old wine. They don't bring me out very often, but I'm well preserved. |
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This Recipe for Cornbread-Sausage Stuffing With Apples is one of thousands in the Recipes-to-go Meat Cookbook.
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“Every country possesses, it seems, the sort of cuisine it deserves, which is to say the sort of cuisine it is appreciative enough to want. I used to think that the notoriously bad cooking of the English was an example to the contrary, and that the English cook the way they do because, through sheer technical deficiency, they had not been able to master the art of cooking. I have discovered to my stupefaction that the English cook that way because that is the way they like it." |
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This is a recipe for Cornbread-Sausage Stuffing With Apples from the recipe cookbook of Recipes-to-go (Meat)
"Enchant, stay beautiful and graceful, but do this, eat well. Bring the same consideration to the preparation of your food as you devote to your appearance. Let your dinner be a poem, like your dress." |
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Recipe: A series of step-by-step instructions for preparing ingredients you forgot to buy, in utensils you don't own, to make a dish the dog wouldn't eat. |
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He who does not mind his belly will hardly will hardly mind anything else. |
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Prepare ingredients: Core apples and cut into chunks. Do not peel.
Jonathan and Winesap are good choices. Breads should be coarsely
crumbled. 1. Melt half the butter in a skillet. Add chopped yellow
onions and cook over medium heat, partially covered, until tender and
lightly colored, about 25 minutes. Transfer onions and butter to a
large mixing bowl. 2. Melt remaining butter in same skillet. Add
apple chunks and cook over high heat until lightly colored but not
mushy. Transfer apples and butter to the mixing bowl. 3. Crumble the
sausage into the skillet and cook over medium heat, stirring, until
lightly browned. With a slotted spoon, transfer sausage to the mixing
bowl and reserve the rendered fat. 4. Add remaining ingredients to
the ingredients in the mixing bowl and combine gently. Cool
completely before stuffing the bird; refrigerate if not used
promptly. 5. if you do not wish to actually stuff the bird (goose or
duck, for example, can make the stuffing greasy), spoon it into a
casserole. Cover casserole and set into a large pan. Pour got water
around the casserole to come halfway up the sides. Bake for 30 to 45
minutes at 325øF., basting occasionally with the cooking juices from
the bird or with the reserved sausage fat if necessary.
Enough stuffing for a 20-pound turkey, to make 12 to
14 portions.
Serves: 12
Cornbread-Sausage Stuffing With Apples Recipe brought to you by Recipes To-Go