Cornbread Sausage Apple Stuffing
Danielle Walker - AgainstAllGrain.com
10 to 12
- 1 recipe Skillet “Corn” Bread (page 131 of Celebrations), cooled*
- 7 tablespoons melted ghee or extra-virgin olive oil
- 1 tablespoon extra-virgin olive oil
- 2 ribs celery (leaves included), chopped
- 1 yellow onion, chopped
- 2 cloves garlic, minced
- 8 ounces sweet Italian sausage, casings removed and meat crumbled
- 1 Fuji apple, cored and chopped
- 1⁄2 cup cremini mushrooms, chopped
- 3 sprigs parsley, chopped
- 1 sprig rosemary, needles stripped from stem and chopped
- 2 sprigs thyme, chopped
2 fresh sage leaves, chopped
- 1⁄4 cup unfiltered apple juice or cider
- 3 eggs, lightly beaten
- 2 teaspoons fine sea salt
- 1⁄2 teaspoon freshly ground black pepper
- 1 1⁄4 cups turkey or chicken stock
*If you don’t have the book, any grain-free or gluten-free bread will sub in. You want about 6 cups of cubed bread.
- Slice the cornbread into 1/2-inch cubes.
- Preheat the oven to 300°F. Toss the bread cubes with 5 tablespoons of the melted ghee. Place on a baking sheet and toast in the oven for 30 minutes, turning occasionally, until the cubes are golden brown and slightly dry.
- Meanwhile, heat the olive oil in a large skillet over medium heat. Add the celery, onion, garlic, sausage, apple, mushrooms, parsley, rosemary, thyme, and sage and sauté for 15 minutes. Add the apple juice and bring to a boil. Remove from the heat.
- Preheat the oven to 350°F. Grease a 9 by 13-inch baking dish.
- Toss the bread cubes with the sausage mixture, eggs, salt, pepper, and turkey stock.
- Transfer the stuffinng to the prepared baking dish and drizzle the remaining 2 tablespoons ghee on top. Cover and bake for 35 minutes. Uncover and bake for 15 minutes, or until the top is golden. Serve hot.
celebrations, dairy free, gluten free, holiday, paleo, scd, Thanksgiving, cornbread stuffing, sausage, apples
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