Cornbread Sausage Apple Stuffing
Danielle Walker - AgainstAllGrain.com
10 to 12
American
Dinner
25 mins
80 mins>
105 mins
Ingredients:
- 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.
Instructions:
- 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.
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