Recipe number 18080 is

Cornbread-Sausage Stuffing With Apples



The ingredients are:
12 tbsp Butter 2 1/2 cup Onion, yellow 3 Apples, cored 1 lb Sausage, bulk breakfast 3 cup Cornbread, homemade 3 cup Bread, whole-wheat 3 cup Bread, French 2 tsp Thyme, dried 1 tsp Sage, dried salt and pepper 1/2 cup Parsley,Italian, chopped 1 1/2 cup Pecan halves

The recipe yield is:
12 Servings

Info:
Prepare ingredients: Core apples and cut into chunks. Do not peel. Jonathan and Winesap are good choices. Breads should be coarsely crumbled. 1. Melt half the butter in a skillet. Add chopped yellow onions and cook over medium heat, partially covered, until tender and lightly colored, about 25 minutes. Transfer onions and butter to a large mixing bowl. 2. Melt remaining butter in same skillet. Add apple chunks and cook over high heat until lightly colored but not mushy. Transfer apples and butter to the mixing bowl. 3. Crumble the sausage into the skillet and cook over medium heat, stirring, until lightly browned. With a slotted spoon, transfer sausage to the mixing bowl and reserve the rendered fat. 4. Add remaining ingredients to the ingredients in the mixing bowl and combine gently. Cool completely before stuffing the bird; refrigerate if not used promptly. 5. if you do not wish to actually stuff the bird (goose or duck, for example, can make the stuffing greasy), spoon it into a casserole. Cover casserole and set into a large pan. Pour got water around the casserole to come halfway up the sides. Bake for 30 to 45 minutes at 325øF., basting occasionally with the cooking juices from the bird or with the reserved sausage fat if necessary. Enough stuffing for a 20-pound turkey, to make 12 to 14 portions.

Note:
Poultry



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