Cornbread, Sausage, and Apple Stuffing

Name: Cornbread, Sausage, and Apple Stuffing
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 8
Cuisine: Southern
Ingredients: 1 teaspoons freshly ground black pepper; 2 mediums celery stalks, medium dice; 118 milliliters dry white wine; 2 larges eggs, lightly beaten; 2 Tbsps finely chopped fresh sage leaves; 3 mediums Granny Smith apples, cored and medium dice; 454 grams uncooked sweet Italian sausage, casings removed; 3 teaspoons kosher salt; 355 milliliters stock or low-sodium chicken broth; 2 Tbsps unsalted butter (1/4 stick), plus more for coating the baking dish; 1 medium yellow onion, medium dice

Cornbread, Sausage, and Apple Stuffing is a gluten free and primal side dish. This recipe covers 9% of your daily requirements of vitamins and minerals. This recipe makes 8 servings with 301 calories, 11g of protein, and 22g of fat each. A mixture of granny smith apples, celery stalks, butter, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is perfect for Thanksgiving. This recipe is typical of Southern cuisine. From preparation to the plate, this recipe takes around 1 hour and 15 minutes.

Instructions

Heat the oven to 375°F and arrange a rack in the middle. Coat a 13-by-9-inch baking dish with butter and set aside.

Ingredients you will need

Butter

Equipment you will use

Baking Pan

Oven

Place the cornbread in a large bowl; set aside.Melt the measured butter in a large frying pan over medium-high heat until foaming.

Ingredients you will need

Cornbread

Butter

Equipment you will use

Frying Pan

Bowl

Add the sausage and cook, breaking it up into smaller pieces with a wooden spoon, until it’s no longer pink and is starting to brown, about 6 minutes.

Ingredients you will need

Sausage

Equipment you will use

Wooden Spoon

Remove with a slotted spoon to the bowl with the cornbread and set aside.Return the pan to medium heat, add the apples, celery, onion, sage, salt, and pepper, and cook, stirring occasionally, until the onion has softened, about 10 minutes.Increase the heat to medium high, add the wine, scrape up any brown bits from the bottom of the pan, and cook until the wine is almost evaporated, about 3 to 5 minutes.

Ingredients you will need

Cornbread

Apple

Celery

Pepper

Onion

Sage

Salt

Wine

Equipment you will use

Slotted Spoon

Bowl

Frying Pan

Pour the apple mixture over the cornbread and sausage, add the broth and eggs, and stir until combined and thoroughly moistened.

Ingredients you will need

Cornbread

Sausage

Apple

Broth

Egg

Transfer the mixture to the prepared baking dish and spread it into an even layer.

Ingredients you will need

Spread

Equipment you will use

Baking Pan

Bake uncovered until the top is golden brown, about 30 to 35 minutes.

Equipment you will use

Oven

Remove to a wire rack and let cool for at least 5 minutes before serving.

Equipment you will use

Wire Rack

Equipment

Ingredients

Servings:

1teaspoons

freshly ground black pepper 2mediums

celery stalks, medium dice 118milliliters

dry white wine 2larges

eggs, lightly beaten 2Tbsps

finely chopped fresh sage leaves 3mediums

Granny Smith apples, cored and medium dice 454grams

uncooked sweet Italian sausage, casings removed 3teaspoons

kosher salt 355milliliters

stock or low-sodium chicken broth 2Tbsps

unsalted butter (1/4 stick), plus more for coating the baking dish 1medium

yellow onion, medium dice

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Southern works really well with Riesling, Sparkling Wine, and Zinfandel. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. The King Frosch Riesling Auslese All Natural German with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.