Cornbread Stuffing with Apples and Sausage (side dish)
Votes: 1
Time: 55 min.
Complexity: easily
Servings: 4 - 6
Complexity: easily
Servings: 4 - 6
Nutritional value per serving:
Serving size: 1 of 14 servings
Calories 267, total fat 18 G., saturated fats 5 G., proteins 8 G., carbohydrates 13 G., fiber 2 G., cholesterol 47 mg, sodium 456 mg, sugar 3 G.
Serving size: 1 of 14 servings
Calories 267, total fat 18 G., saturated fats 5 G., proteins 8 G., carbohydrates 13 G., fiber 2 G., cholesterol 47 mg, sodium 456 mg, sugar 3 G.
Give store-bought cornbread stuffing a homemade twist by topping it with sautéed vegetables, Italian sausage, sweet and tart apples, fresh herbs, crispy pecans, and aromatic bourbon. When adding the alcohol to the pan, be sure to turn off the stove to prevent flare-ups. This stuffing makes a wonderful complement to a holiday turkey.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 tbsp. l. olive oil
- 450 g raw Italian sausage, casings removed
- 1 medium onion, chopped
- 2 stalks celery, chopped
- 1 Granny Smith apple, peeled and diced
- 1 teaspoon chopped fresh thyme leaves
- 1 teaspoon chopped fresh sage leaves
- 0.5 cups bourbon
- 600 g store-bought cornbread filling
- 1/4 cup chopped fresh parsley
- 2 cups low-sodium chicken broth or turkey broth
- 2 eggs, beaten
- 0.5 cup chopped pecans
We recommend
Recipes with similar ingredients: minced sausage, cornbread, pecans, eggs, bouillon, celery, apples, thyme, sage, parsley, bourbon
Cooking the dish according to the recipe:
- Preheat oven to 175°C.
- Heat olive oil in a 12-inch skillet over medium-high heat. Cook the sausage for 5-7 minutes, until browned. Add the onion and celery and cook until softened. Season with salt and pepper to taste.
- Stir in the apples, thyme, and sage and sauté for another 2 minutes. Add the bourbon. Simmer until the bourbon has almost evaporated, 1 to 2 minutes. When adding alcohol, remove the pan from the heat..
- In a large bowl, add the cornbread filling, parsley, chicken broth, eggs, and pecans. Mix well. Combine with the vegetable mixture in the bowl. Mix well.
- Place in a large pan and bake for 30 minutes.
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