Ingredients
Scale
- 4 cups cornbread
- 4 cups whole-wheat French bread
- 1 lb. spicy Italian Chicken sausage, casings removed
- 1/2 cup butter
- 1 small onion, diced
- 1/2 cup celery, diced
- 1 granny smith apples, peeled and diced
- 2 TBS of parsley, chopped
- 2 tsp rosemary
- 1/4 tsp. basil
- 1/4 tsp. sage
- Chicken Broth – 2 -3 cups (ish)
- Salt and Pepper
Instructions
- Cut all the bread into 1-inch cubes and lay them out on sheet pans. Cover with a dish towel and let them dry out for 48-72 hours until they're dry and crisp, OR bake in oven at 200 until dry and crispy (about 90 minutes).
- In a skillet, over medium-high heat, brown sausage. Set aside.
- Melt the butter in a large skillet. Add the onions, celery, and apples. Cook for 3-4 minutes. Add the parsley, rosemary, basil, and sage. Continue cooking until veggies and apples are tender but not mushy.
- In a large mixing bowl, combine the bread cubes, cooked sausage, and butter/veggie mix. Toss to combine. Season with salt and pepper to taste. Add chicken broth a little bit at a time. Toss as you go. I used 2 1/2 cups and ended up with a very moist stuffing (which I like). If you prefer a little bit dryer... stick to 2 cups. Taste and add more seasoning or broth if desired.
- Pour mixture into a large casserole dish. Bake at 350 degrees for 30 - 45 minutes or until liquid is absorbed and the stuffing has a golden crust.
- Prep Time: 25 mins
- Cook Time: 45 mins
Nutrition
- Serving Size:
- Calories:
- Sugar:
- Sodium:
- Fat:
- Saturated Fat:
- Trans Fat:
- Carbohydrates:
- Fiber:
- Protein:
- Cholesterol: