Cornbread Stuffing with Apples & Sausage

Makes 10-12 servings

I got this recipe from foodnetwork.com it was submitted by The Neely’s. I really like it, but none of my family liked it. They said the sage was too strong (so I dropped the recipe by 3/4 tsp on the sage and on the thyme as well) Everyone said that they like regular dressing without all the additives like apples and sausage.

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
1/4 teaspoon freshly minced thyme leaves
1/4 teaspoon freshly chopped sage leaves
1/2 cup bourbon
1 1/4 pounds cubed and dried cornbread stuffing (Pepperidge Farm)
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.
3
Cook sausage for 5 to 7 minutes until browned. Add onions and celery and saute until softened. Add salt and pepper, to taste. Mix in apples, thyme and sage and saute for another 2 minutes. Add bourbon. *Cook’s Note: When adding alcohol take pan off flame. Allow to simmer until bourbon is almost evaporated; 1 to 2 minutes.
4
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.
5
This was my first homemade stuffing and it was great (as far as I was concerned anyway...:)