Toasted Cornbread and Apple Stuffing
Serves: 8 to 10
I come from a long line of southern women, and was myself raised in the South. This is the recipe my mother and grandmother used each year for our Thanksgiving turkey. However, its versatility doesn't end on your holiday table. This is a great stuffing for pork chops or roasted chicken. It's also wonderful as a side dish with roasted winter root vegetables or for stuffed peppers.
- 1 (9- by 13-inch) pan of cornbread (make your own or buy premade in the PCC Deli) Add to list
- 1 pound ground Italian sausage Add to list
- 1/2 cup (1 stick) butter Add to list
- 2 cups chopped onions Add to list
- 2 cups chopped celery Add to list
- 2 cups chopped Pink Lady or Granny Smith apples Add to list
- 1 tablespoon each chopped fresh sage, thyme and rosemary Add to list
- 1/4 cup fresh cranberries Add to list
- 1/2 cup fresh apple cider Add to list
- 1 1/2 cups chicken or turkey stock (see note) Add to list
- Salt and pepper, to taste Add to list
Preheat oven to 325° F.
Cut cornbread into 3/4-inch cubes and spread in a single layer on a baking sheet. Toast cubes in the oven for 20 minutes.
Meanwhile, brown sausage in a large skillet set over medium heat. Remove cooked sausage and drain half the fat from the pan. Place pan back on the heat and add butter. Sauté onions, celery, apples and herbs in melted butter until vegetables are tender, 7 to 10 minutes.
Stir in cooked sausage and cranberries. Pour in cider and stock. Bring to a simmer and adjust seasoning with salt and pepper, to taste.
Place cornbread cubes in a large bowl and pour in sautéed vegetables. Toss very gently to allow cornbread to absorb stock. If stuffing is a little dry for your taste, slowly add more stock.
Bake in a casserole dish for 35 minutes at 350° F.
I often make a big batch of turkey stock well before Thanksgiving and freeze it. Buy a bunch of turkey legs and/or parts; chop them up and simmer in water seasoned with onions, celery, bay leaf, thyme, salt and pepper for 45 minutes to 1 hour. Strain the liquid and freeze it in jars until you need it for your stuffing and gravy.
Recipe by, PCC Chef
Source: Demonstrated on KING 5's "Gardening with Ciscoe" show, which aired on November 21, 2009.
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
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