How boring and bland is the boxed stuff ? So why eat it? For years we tried to find a decent, pre-made, store bought version ( just to save time) and wound up having a great bird with great vegetables and awful stuffing.
After tweaking this recipe for years, we found that the key is to start with cornbread instead of regular bread. The result is so decilous, you will want to eat the stuffing on its own! Cook some in the bird and some extra in a separate dish, you will be asked for more!
Try our very own sundried tomato and chile cornbread for extra zing, or buy it premade to save time.
Ingredients: for 8 to 10 servings
1 cornbread, crumbled
1 lb sausage of your choice, removed from its casing
1 granny apple, peeled and chopped
2 stalks of celery, finely chopped
1 cup of apple juice or cider
1 tsp ground clove
1 tsp cinnamon
Preheat oven to 350 degrees. Brown the sausage in a skillet, save the dripping for gravy. In a large bowl, combine the cornbread with the clove and cinnamon, add the apple, celery and the browned sausage. Mix in the apple juice , add a bit of water if too dry and place in oven proof container, or stuff in your bird.
Bake for 40 minutes, serve as a side. Enjoy!