Sausage-Apple-Cornbread Dressing

In honor of the upcoming holiday, here’s the only Thanksgiving-specific dish I know how to make. It was quite successful last year.

Obtain an 8-inch-square cornbread. The recipe I have suggests baking it yourself, but my local grocery store makes a good one. Just make sure it’s not sweet.

Cook six ounces (about a cup) of chopped lean sausage in 2 teaspoons of olive oil in a large skillet over medium-high heat. (For a lighter dish, use turkey sausage; I use low-sodium pork.) Cook 5 minutes or until the sausage is all browned.

Add 2 cups finely chopped onion and a bay leaf. Cook 8 minutes or until the onion starts to turn brown.

Add 1½ cups diced Granny Smith apple (that’s about one large one) and ½ cup diced celery. Cook 5 minutes.

Add 1 teaspoon minced garlic; ¼ teaspoon dried rubbed sage; ¼ teaspoon poultry seasoning; ¼ teaspoon salt; 1/8 teaspoon red pepper; and 1/8 teaspoon black pepper. Cook for another minute, then take it off the heat and take out the bay leaf.

Once the mixture has cooled to room temperature, combined it with the corn bread, crumbled, in a large bowl. Mix in 1½ cups low-sodium chicken broth and 2 eggs, lightly beaten. Spread it all into a 9×13-inch baking dish coated with cooking spray.

Bake in a preheated 375-degree oven for 50 minutes. When it’s done, the top should be browned and crisp.

I love having this for leftovers, too, because it’s substantial enough to be almost a meal in itself.

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