Chicken Sausage Apple Cornbread Stuffing
Ingredients
- Extra-virgin olive oil
- 1 large onion, diced
- 3 shallots, diced
- 3 ribs celery, diced
- Kosher salt
- 1 pound chicken sausage, cut into bite-size chunks (I buy Organic Sugarhouse Maple Chicken Links from Costco)
- 2 apples, finely diced (you can leave the peel on)
- 3 cloves garlic, smashed and finely diced
- 10 sage leaves, finely chopped
- 3 sprigs rosemary, leaves finely chopped
- 10 cups stale cornbread, cut into 1/2-inch cubes
- 1 cup dried cranberries
- 1 cup apple juice
- 2-3 cups chicken stock
- 1/4 cup butter, melted
Instructions
- Preheat the oven to 350 degrees F.
- Coat a large saute pan with olive oil, add the onions, shallots, and celery, and saute over medium heat for 3-4 minutes. Season with salt.
- Add the sausage and apples and cook until the sausage begins to brown, another 3-4 minutes. Stir in the garlic and saute for another 1 to 2 minutes. Add the sage and rosemary and cook for another minute, then remove from heat.
- In a large bowl, mix together the cornbread, cranberries, and the sausage and apple mixture. Add apple juice and chicken stock and knead with your hands until the bread is very moist, actually wet. Taste to check for seasoning, and season with salt, if needed, and transfer to an ovenproof dish.
- Drizzle with butter.
- Bake the stuffing until it is hot all the way through and is crusty on top, about 30 to 35 minutes.