Toasted Cornbread and Apple Stuffing

I come from a long line of southern women, and was myself raised in the south. This is the recipe my mother and her mother before her 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.

(Serves 8-10)

1 9x13 inch baking pan of cornbread (your choice)

1 pound ground seasoned sausage meat (We used PCC Chicken Italian on the show)

1 stick butter

2 cups chopped onions

2 cup chopped celery

2 cups chopped Pink Lady or Granny Smith apples

1 tablespoon each chopped fresh sage, thyme and rosemary

1/4 cup fresh cranberries

1/2 cup apple cider

1 1/2 cups chicken or turkey stock (see note*)

Salt and pepper to taste

Preheat the oven to 325 degrees. Cut the cornbread into 3/4 inch cubes and

spread them out in a single layer on a baking sheet. Toast the cubes in the oven for 20 minutes.

Meanwhile, brown the sausage in a large skillet or sauté pan, remove and drain half of the fat from the pan. Place the pan back over the heat and add the butter. Cook the onions, celery, apples and herbs in the butter until the vegetables are tender. Stir in the sausage and cranberries. Pour in the cider and the stock, bring to a simmer and adjust the seasoning with salt and pepper. Place the cornbread cubes in a large bowl and pour the sautéed mixture over. Toss it very gently to allow the cornbread to absorb the stock. If the stuffing is a little dry for your taste, add a little more stock.

You may stuff the turkey with this mixture, or bake it in a casserole dish for 35 minutes at 350 degrees. If you like your stuffing a little more like a bread pudding, fold in 3 well beaten eggs and bake it in a buttered casserole dish for 35-40 minutes or until bubbling and golden.

Note:

I often make a big batch of turkey stock well before Thanksgiving and freeze it. Simply buy a big batch of turkey legs and/or parts; chop them up and simmer them in water seasoned with onions, celery, bay leaf, thyme, salt and pepper for 45 minutes to an hour. Strain the liquid and freeze it in mason jars until you need it for your stuffing and gravy.

Recipe developed by Lynne Vea