Post by Steve King (Admin) on Nov 27, 2008 13:02:37 GMT -6
An annual tradition in our house. 
This stuffing is sooooo good that we think the turkey should be the side dish and the stuffing the main event. It is the perfect combination of sweet and savory, moist and crunchy.
Ingredients:
1 bag Pepperidge Farm cornbread cubes
1 pound bulk sage pork sausage
1 stick butter
2 chopped onions
2 cups chopped celery
2 Granny Smith apples, peeled and chopped
1 bag craisins (dried cranberries)
1 cup chopped pecans or walnuts
2 to 3 cups low sodium chicken stock
2 eggs
2 teasthingys baking powder
Salt and pepper to taste
Directions:
Place cornbread cubes in large mixing bowl.
Sauté sausage and onions in skillet until brown, breaking up sausage into small pieces. Drain in colander and transfer to bowl.
Melt butter in same skillet and sauté celery until crisp and tender. Add to bowl.
Add apple and remaining ingredients, except broth.
Mix all and then add broth until thoroughly moistened.
Add eggs and baking powder. Mix well.
Place stuffing mixture in a large, greased glass casserole or in 12 muffin tins. Bake at 325° for 25 minutes covered, 10 minutes uncovered for casserole and 25 minutes for muffins.
Enjoy warm.
This stuffing is sooooo good that we think the turkey should be the side dish and the stuffing the main event. It is the perfect combination of sweet and savory, moist and crunchy.
Ingredients:
1 bag Pepperidge Farm cornbread cubes
1 pound bulk sage pork sausage
1 stick butter
2 chopped onions
2 cups chopped celery
2 Granny Smith apples, peeled and chopped
1 bag craisins (dried cranberries)
1 cup chopped pecans or walnuts
2 to 3 cups low sodium chicken stock
2 eggs
2 teasthingys baking powder
Salt and pepper to taste
Directions:
Place cornbread cubes in large mixing bowl.
Sauté sausage and onions in skillet until brown, breaking up sausage into small pieces. Drain in colander and transfer to bowl.
Melt butter in same skillet and sauté celery until crisp and tender. Add to bowl.
Add apple and remaining ingredients, except broth.
Mix all and then add broth until thoroughly moistened.
Add eggs and baking powder. Mix well.
Place stuffing mixture in a large, greased glass casserole or in 12 muffin tins. Bake at 325° for 25 minutes covered, 10 minutes uncovered for casserole and 25 minutes for muffins.
Enjoy warm.
