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Cornbread stuffing with apples and pecans
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| Stuffing -------- | |
| 1 1/2 sticks | sweet butter |
| 2 1/2 C | finely chopped yellow onions |
| 3 | tart apples, (I use granny smith) cored and chunked. Do not peal. |
| 1 lb | sage sausage |
| 3 C | crumbled cornbread |
| 3 C | crumbled whole wheat bread |
| 3 C | white or French bread crumbled |
| (I use 9 C prepared stuffing mix) | |
| 2 tsp | dried thyme |
| 1 tsp | dried sage |
| Salt | |
| pepper to taste | |
| 1/2 C | chopped Italian parsley |
| 1 1/2 C | chopped pecans |
1. Melt half the butter in a saucepan and fry the onions until slightly tender. Pour into a very large mixing bowl butter and all.
2. Melt remaining butter and fry the chopped apple just until slightly soft. Add to the bowl of onions butter and all.
3. Crumble the sausage into the frying pan and cook thru. Add to the bowl.
4. Add remaining ingredients to the mixing bowl and stir it all together.
5. Stuff the turkey and bake the rest in a 325 degree oven in a pan with a tight fitting lid. With the turkey neck on top for juices.
Baste occasionally with juices from the turkey.
6. Mix the stuffing from the bird with the stuffing in the pan to serve.
LF
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