This is a family recipe from the author’s mother.
Apple Sausage Turkey Stuffing
2 lbs. Owens Country Sausage
1 tsp. salt
1 tsp. dried thyme, crumbled
2 tsp. dried sage, crumbled
½ tsp. nutmeg
½ tsp. freshly ground pepper
¼ tsp. ground allspice
¼ cup cognac
16 cups day-old cornbread mixed with one package of Pepperidge Farm cornbread stuffing mix
10 tbsp. butter (1 ¼ sticks)
2 cups chopped, peeled tart green apples
1 ½ cups minced onion
1 cup chopped celery
¾ cup chopped fresh parsley
1 tbsp. ground sage
6 leaves fresh sage, chopped
1 ½ tsp. dried thyme, crumbled
1 tsp. salt
Freshly ground pepper
Pacific chicken broth
The night before, mix sausage with the first seven ingredients and chill overnight.
Melt two tablespoons of butter in a large skillet over medium-high heat without browning. Add the sausage mixture and cook until it’s no longer pink and is starting to brown, stirring and breaking up lumps. Add sausage to cornbread mixture, using slotted spoon. Discard excess fat from skillet.
Melt remaining butter in the same skillet over low heat, being careful not to brown it. Add the onion and celery. Cook about five minutes until it starts to soften, stirring occasionally. Add apple and cook approximately five more minutes. Stir in parsley. Cook another two or three minutes. Add to the cornbread-sausage mixture. Blend in remaining spices. Moisten with chicken broth. Cool completely. Refrigerate before using (best if prepared one day ahead).
For the cornbread, I use Aunt Jemima corn meal and make the cornbread according to the directions on the package—without sugar. I make two eight-inch pans. Very important to make that the morning before so it can dry out.
Bon appetit! Love you, Mom.
