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    Stuffing: Cornbread Stuffing w/ Sausage & Apples

    Source of Recipe

    Cock n' Bull Restaurant

    List of Ingredients

    1/2 pound bulk pork sausage
    1 cup small diced onions
    1 cup small diced celery
    2 tablespoons butter
    1 tablespoon chopped fresh sage
    1 tablespoon chopped fresh rosemary
    1 tablespoon chopped fresh thyme
    3 cups crumbled cornbread
    3 cups cubed stale bread
    1 cup chicken stock
    1 large peeled, cored diced apple
    2 tablespoons chopped fresh parsley
    1 tablespoon poultry seasoning
    1 teaspoon salt
    1/2 teaspoon ground black pepper
    1 cup chopped red bell pepper
    1/2 cup raisins (optional)

    Recipe

    Saute sausage until brown. Remove from pan and place in a large mixing bowl. Saute onions and celery in butter. Add sage, rosemary and thyme. When the mixture is softened, about 3 minutes, put into bowl with sausage. Add the remaining ingredients to the mixing bowl. It mixture is too dry add more stock. Yield: Enough stuffing for 2 average sized chickens

 

 

 


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