R E C I P E S
Savory Cornbread Stuffing
Prep Time: 20 minutes
Cook Time: 30 minutes
1 pan baked cornbread,
6 slices bread, torn into
1 pound pork sausage
6 tablespoons butter
2 cups chopped apple
1 cup chopped onion
1 cup chopped celery
1/2 cup chopped green onion
2 tablespoons fresh finely
1 teaspoon dried leaf thyme
1/2 teaspoon dried leaf
1/2 teaspoon salt
1/4 teaspoon ground black
3 tablespoons chopped fresh
1 1/2 to 2 cups chicken broth
Combine the cornbread and bread in a large bowl.
Toss with the sage, thyme, marjoram, salt, pepper,
Heat oven to 375°. Grease and flour a 9x13-inch
In a large skillet, brown the sausage. Remove the
sausage and set aside. Add butter to the skillet and
cook the apple, onion, and celery until softened.
Add the green onion and cook for 1 minute longer.
Stir the mixture into the bread and herb mixture.
Add 1 1/2 cups chicken broth and gently stir. Add
more chicken broth, as needed, to make a moist --
not mushy -- mixture.
Cover tightly with foil and bake for about 30 to
Serves 8 to 10.