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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