Aunt Sandy’s Cornbread Sausage Stuffing with Apples

6 steps

Updated at: Wed, 15 Nov 2023 19:25:33 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories618.5 kcal (31%)

Total Fat35 g (50%)

Carbs60.8 g (23%)

Sugars8.9 g (10%)

Protein16.1 g (32%)

Sodium1323.4 mg (66%)

Fiber3.7 g (13%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

12 Tbspsweet butter

2 ½ cupsyellow onions

finely chopped

3tart apples

granny smith, cored and chunked do not peel

1 lbbulk sausage

lightly seasoned, breakfast sausage with sage is best

3 cupscornbread

coarsely crumbled, preferably homemade

3 cupswhole wheat bread

coarsely crumbled

3 cupswhite bread

coarsely crumbled, a crusty french baguette is best

2 tspdried thyme

1 tspdried sage

salt

black pepper

freshly ground, to taste

½ cupitalian parsley

chopped

chicken broth

Instructions

Step 1

Break up the whole wheat bread into chunks, break up the white bread baguette into similar size chunks, and bread up the corn bread into larger chunks as it will crumble when you eventually mix with all other ingredients.

Step 2

Melt half of the butter in skillet. Add chopped onions and cook over medium heat partially covered until tender and lightly colored. Transfer onions and butter to The bowl with the crumbled breads.

Step 3

Melt remaining butter in the same skillet. Add apple chunks and cook over high heat until lightly colored but NOT mushy. Transfer apples and butter to the bread mixture.

Step 4

Crumble the sausage into the skillet and cook over medium heat, stirring until lightly browned. Transfer this to the bowl.

Step 5

Add remaining ingredients and combine all of this gently together.

Step 6

If you think this mixture is too dry, just add a couple of splashes of chicken broth.