Sausage, Cornbread & Apple Stuffing
8 oz raw turkey sausage
2 Tbsp apple juice
1 tsp butter
1 medium onion(s), chopped
2 medium celery, chopped
2 medium apple(s), cored and diced
1/4 cup parsley, chopped
2 Tbsp thyme, chopped or 1 tsp dried
1 Tbsp poultry seasoning
8 oz cornbread stuffing dry mix
1 1/2 cup canned chicken broth, hot
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
Coat a large, nonstick skillet with cooking spray; place over medium heat.
Remove sausage from casing; add sausage to skillet and cook, breaking up into small pieces until no pink remains. Add apple juice and simmer, stirring constantly, until liquid evaporates. Remove sausage to large bowl; set aside.
Melt butter in skillet. Add onion and celery; saute until translucent, about 8 minutes. Stir in apples, parsley, thyme and poultry seasoning; cook about 3 minutes.
Add stuffing to skillet; stir in enough chicken stock to moisten stuffing as you like it. Add to bowl with sausage; stir in enough chicken stock to moisten stuffing. Season to taste. Yields 3/4 cup per serving.
**One extra step I plan to add to this is that I will probably bake this in the oven @ 350 for about 20 minutes or so just to give it a little bit of crispiness.**
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