The Silver Palate'S Corn Bread-Sausage Stuffing With Apples Recipe Recipe

Name: The Silver Palate'S Corn Bread-Sausage Stuffing With Apples Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ tablespoons (1 1/2 sticks) unsalted butter; 2 1/2 cups finely chopped yellow onions; 3 tart apples (Jonathan and Winesap are good), cored and chunked; do not peel; 1 pound lightly seasoned bulk sausage (breakfast sausage with sage is best); 3 cups coarsely crumbled corn bread; 3 cups coarsely crumbled whole-wheat bread; 3 cups coarsely crumbled white bread (French or homemade preferred); 2 teaspoons dried thyme; 1 teaspoon dried sage; Salt and freshly ground black pepper, to taste; 1/2 cup chopped fresh Italian (flat-leaf) parsley; 1 1/2 cups shelled pecan halves

Servings: persons

½ tablespoons (1 1/2 sticks) unsalted butter
2 1/2 cups finely chopped yellow onions
3 tart apples (Jonathan and Winesap are good), cored and chunked; do not peel
1 pound lightly seasoned bulk sausage (breakfast sausage with sage is best)
3 cups coarsely crumbled corn bread
3 cups coarsely crumbled whole-wheat bread
3 cups coarsely crumbled white bread (French or homemade preferred)
2 teaspoons dried thyme
1 teaspoon dried sage
Salt and freshly ground black pepper, to taste
1/2 cup chopped fresh Italian (flat-leaf) parsley
1 1/2 cups shelled pecan halves

1
Preheat the oven to 325u00b0F.
2
Melt half of the butter in a skillet over medium heat. Add the chopped onions and cook, partially covered, until tender and lightly colored, about 25 minutes, Transfer the onions and butter to a large mixing bowl.
3
Melt the remaining butter in the same skillet. Add the apple chunks and cook over high heat until lightly colored but not mushy. Transfer the apples and butter to the mixing bowl.
4
Crumble the sausage into the skillet and cook over medium heat,stirring, until lightly browned. With a slotted spoon, transfer the sausage to the mixing bowl and reserve the rendered fat.
5
Add the remaining ingredients to the ingredients in the mixing bowl and combine gently. Cool completely before stuffing the bird; refrigerate if not used promptly.
6
If you do not wish actually to stuff the bird (goose or duck. for example, can make the stuffing greasy), spoon it into a casserole. Cover the casserole and set into a large pan. Pour hot water around the casserole to come halfway up the sides, Bake for 30 to 45 minutes, basting occasionally with the cooking juices from the bird or with the reserved sausage fat if necessary.

902

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: ½ tablespoons (1 1/2 sticks) unsalted butter, 2 1/2 cups finely chopped yellow onions, 3 tart apples (Jonathan and Winesap are good), cored and chunked; do not peel, 1 pound lightly seasoned bulk sausage (breakfast sausage with sage is best), and more.

Yes, The Silver Palate'S Corn Bread-Sausage Stuffing With Apples Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

The Silver Palate'S Corn Bread-Sausage Stuffing With Apples Recipe

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