Cornbread Dressing With Sausage And Apples
This savory stuffing recipe is a delightful blend of flavors and textures that come together to create a mouthwatering dish perfect for any holiday gathering or special meal. Each bite is a harmonious mix of roasted mushrooms, crispy bread cubes, flavorful Italian sausage, caramelized apples, and aromatic herbs. The preparation involves a few simple steps, from drying out the bread to roasting the mushrooms and sautéing the sausage and apple mixture. Once assembled and baked to golden perfection, this stuffing is sure to be a crowd-pleaser that will have everyone asking for seconds. Enjoy the warm, comforting flavors of this delicious stuffing as a side dish that will elevate any feast!
— Constant Cookbook
Ingredients
- 32 ounces, weight White Button Or Crimini Mushrooms
- 4 Tablespoons Canola Oil
- 1/2 teaspoon Kosher Salt
- 4 cups Cornbread, Cut Into 1-inch Cubes
- 4 cups French Bread, Cut Into 1-inch Cubes
- 4 cups Artisan/crusty Bread, Cut Into 1-inch Cubes
- 1/2 pound Italian Sausage
- 2 cups Diced Onion
- 5 whole Granny Smith Apples, Large Dice
- 5 Tablespoons Brown Sugar
- 1 cup White Wine
- 1/2 teaspoon Kosher Salt
- 32 ounces, fluid Low (very Low) Sodium Chicken Broth
- 1 teaspoon Ground Thyme
- 1/2 teaspoon Turmeric (more To Taste)
- 2 teaspoons Rosemary, Leaves Minced
- 1/2 teaspoon (additional) Kosher Salt
- Black Pepper To Taste
- Fresh Parsley, Minced
Instructions
- Allow diced bread to sit out on cookie sheets for several hours or overnight, until dried out.
- Preheat oven to 500 degrees.
- Wash mushrooms thoroughly and pat dry with paper towels. Toss in a bowl with canola oil and sprinkle with 1/2 teaspoon salt. Mushrooms will be very coated, but that's good! Divide mushrooms between two sheet pans and roast in the upper half of the oven for at least 20 minutes, stirring once halfway through roasting. Remove from oven when mushrooms are deep brown. Set aside.
- In a large skillet, crumble and brown sausage over medium high heat. Remove sausage from skillet and set aside. Without cleaning the skillet, add in diced onions and brown for five minutes. Increase heat to high and add diced apples, brown sugar, and 1/2 teaspoon salt. Cook for 3 to 5 minutes, or until deep golden brown.
- Decrease heat to medium and pour in wine (be careful if you're using an open flame). Stir and cook to reduce liquid by half, about two to three minutes. Pour apple/onion mixture into a bowl and set aside.
- Return skillet to medium heat (again, without washing) and add thyme, turmeric, rosemary, 1/2 teaspoon salt, and pepper. Heat for a few minutes, then set aside.
- Add bread to a large bowl, then add browned sausage, mushrooms, and apple/onion mixture (and juice that might have accumulated.) Next, add broth mixture gradually as you toss the ingredients, being prepared not to use all of the liquid according to your taste.
- Check seasonings at the end and add in minced parsley. Pour into a large baking dish (I used an iron skillet) and bake at 375 for 20 to 25 minutes, or until golden brown on top. (Or you can stuff the turkey if you're into that kind of thing. Delicious!
Cook Time
30M
Prep Time
PT30M
Yield
16
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