Cornbread Stuffing with Apple and Sausage

Courtesy of the Neelys. I will use either store-bought cornbread or pre-made cornbread a day old.

ingredients

1 tablespoon olive oil
1 pound Italian sausage, casing removed
1 medium onions, chopped
2 stalks celery, chopped
Salt and freshly ground black pepper
1 Granny Smith apple, peeled and chopped coarsely
1 teaspoon freshly minced thyme leaves
1 teaspoon freshly chopped sage leaves
1/2 cup bourbon
1 1/4 pounds cubed and dried cornbread stuffing, store-bought
1/4 cup chopped fresh parsley leaves
2 cups turkey or low-sodium chicken stock
2 eggs, beaten
1/2 cup chopped pecans

directions

1
Preheat oven to 350 degrees F.
2
Heat olive oil over medium-high heat in 12-inch skillet.

Cooks’ Note:

When adding alcohol take pan off flame.] Allow to simmer until bourbon is almost evaporated; 1 to 2 minutes.
In a large bowl, add cornbread stuffing, parsley, chicken stock, eggs and pecans. Mix well. Mix in vegetable mixture to bowl. Combine and stir well together. Add to a large casserole dish and bake for 30 minutes.

Source: TasteBook