Cornbread Apple Stuffing
Home for the Holidays
Hearty cornbread stuffed with savory vegetables, sausage, and sweet apples--perfect with your Thanksgiving bird or a roast duck or chicken.
1 1/2 tablespoons vegetable oil
12 ounces mild pork sausage
1 cup diced onions
1 cup diced celery
1/2 large red bell pepper, diced
2 medium (about 1-1/2 pounds total) Granny Smith apples, peeled, cored, and diced
5 cups crumbled or cubed cornbread
1 teaspoon dried Herbes de Provence
1 tablespoon chopped fresh parsley,
Salt and ground black pepper
Unsalted butter for coating casserole dish
Preheat the oven to 350 degrees. Heat the oil in a sauté pan over medium heat; add the sausage and brown it, breaking it into small pieces while cooking, about 5 minutes.
Add the vegetables and cook, stirring, until they soften, 2-3 minutes. Add the apples and 2 cups of the diluted Glace de Volaille Gold® and simmer until the apples are crisp-tender, 2-3 minutes.
Fold in the cornbread, Herbes of Provence, and parsley. The mixture should be quite wet; add some more stock if necessary, then reserve the remaining stock for another use. Season the stuffing to taste with salt and pepper and transfer it to a buttered casserole dish. Bake 30-45 minutes, until the top is lightly browned.