Apple And Sausage Cornbread Dressing Recipes

APPLE SAUSAGE AND CORNBREAD DRESSING

Steps:

• Preheat the oven to 350°F. Lightly grease a 9×13-inch baking dish with butter. Set aside.
• In a large mixing bowl, drizzle the cornbread cubes with the melted butter, and stir to combine.
• Meanwhile, cook the sausage in a medium skillet over medium-high heat, stirring occasionally, until browned and cooked through, about 6-8 minutes. Transfer the cooked sausage to a plate.
• Add the onion to the skillet, and cook over medium heat, stirring often, until beginning to soften, 2-3 minutes. Add the celery and apple, and continue to cook, until tender and just golden, another 2-3 minutes.
• Add the cooked sausage, onion, celery, and apple to the cornbread mixture, followed by the spices, and stir to combine. Slowly pour the broth or water over top, and stir until evenly moistened. Season with salt and pepper, to taste.
• Pour the dressing into the prepared baking dish, and spread into an even layer.
• at this point, simply cover tightly with aluminum foil, and refrigerate for up to two days before baking.
• cover with aluminum foil, and bake until cooked through, about 35 minutes.⁴ Remove the foil, and continue baking for an additional 10-15 minutes, until the top is crisp and golden. Serve warm.

CORNBREAD STUFFING WITH APPLES AND SAUSAGE

Steps:

• Preheat oven to 350 degrees F.
• Heat olive oil over medium-high heat in 12-inch skillet.
• Cook sausage for 5 to 7 minutes until browned. Add onions and celery and saute until softened. Add salt and pepper, to taste. Mix in apples, thyme and sage and saute for another 2 minutes. Add bourbon. Allow to simmer until bourbon is almost evaporated; 1 to 2 minutes.
• In a large bowl, add cornbread stuffing, parsley, chicken stock, eggs and pecans. Mix well. Mix in vegetable mixture to bowl. Combine and stir well together. Add to a large casserole dish and bake for 30 minutes.

CORNBREAD DRESSING WITH SAUSAGE, APPLES AND MUSHROOMS

Steps:

• Allow the cubed bread to sit out on cookie sheets for several hours or overnight, until completely dried out.
• Preheat the oven to 500 degrees F.
• Wash the mushrooms thoroughly and pat dry with paper towels. Toss in a bowl with the olive oil and sprinkle with salt. The mushrooms will be very coated, but that's good! Divide the mushrooms between 2 cookie sheets and roast in the upper half of the oven for at least 20 minutes, stirring once halfway through roasting. Remove from the oven when the mushrooms are deep brown. Set aside. Reduce the oven temperature to 375 degrees F.
• In a large skillet, crumble and brown the sausage over medium-high heat. Remove the sausage from the skillet and set aside. Pour off any excess grease and, without cleaning the skillet, add in the diced onions and brown for 5 minutes. Increase the heat to high and add the diced apples, brown sugar and some salt. Cook until deep golden brown, 3 to 4 minutes. Decrease the heat to medium and pour in the wine (be careful if you're using an open flame). Stir and cook to reduce the liquid by half, 2 to 3 minutes. Pour the apple/onion mixture into a bowl and set aside.
• Return the skillet to medium heat (again, without washing) and add the chicken broth, rosemary, sage, thyme, turmeric, 1/2 teaspoon salt and pepper to taste. Heat for a few minutes, and then set aside.
• Add the bread to a large bowl, and then add the browned sausage, mushrooms and apple/onion mixture (and any juice that might have accumulated). Next, add the broth mixture gradually as you toss the ingredients, being prepared to not use all of the liquid according to your taste.
• Check the seasonings at the end and add in minced parsley. Pour into a large baking dish (I used an iron skillet) and bake until golden brown on top, 20 to 25 minutes. (Or you can stuff the turkey if you're into that kind of thing.)
• Delicious!

SAUSAGE AND CORNBREAD DRESSING

Steps:

• Bake cornbread according to package directions. Cool and crumble into a large bowl.
• Preheat oven to 375 degrees F (190 degrees C). Heat oil in a large skillet over medium-high heat. Cook sausage until brown and crumbly, remove from the skillet but keep the oil in the pan. Add onions, apples and celery; cook stirring occasionally until tender, about 5 minutes.
• Toss the cooked mixture and the sausage into the bowl with the crumbled cornbread. Stir in the chicken broth and melted butter. Season with parsley, sage, thyme, rosemary salt and pepper. Blend well and press into a 9x13 inch baking dish.
• Bake in the preheated oven for 35 to 45 minutes.

APPLE PECAN CORNBREAD DRESSING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter a 3 quart casserole dish.
• Melt the butter in a heavy saucepan, and saute the celery and onion for 8 to 10 minutes, or until tender.
• In a large bowl, combine the cornbread, stuffing mix, parsley, ginger, and salt. Mix in the celery and onion mixture, chopped apple, chopped pecans, apple juice, and beaten eggs. Spoon dressing into prepared casserole dish.
• Bake for 30 to 35 minutes in the preheated oven, or until heated through, and lightly browned on top.

UPSIDE-DOWN SAUSAGE-APPLE CORNBREAD

Steps:

• Grease bottom and sides of a 8" or 9" square baking pan.
• Brown the sausages in a medium skillet over moderately high heat, rotating them until browned and cooked through.
• Remove the sausage and discard all but 2 tablespoons of the drippings.
• Add butter and brown sugar to the pan.
• Heat, stirring until sugar is melted.
• Add apples and saute them over moderate heat, turning occasionally, until soft (about 10 min).
• Arrange sausages in rows across the prepared pan.
• Insert the apple slices, round side down, between the sausages, wedging them in tightly.
• Pour over juices from the skillet (the pan can be covered and refrigerated overnight at this point, if desired).
• Bring to room temperature before proceeding.
• Preheat oven to 400°F
• To make cornbread, stir together the flour, cornmeal, brown sugar, baking powder, and salt in a medium bowl.
• Add the egg, melted butter and milk.
• Stir with a wooden spoon until well combined.
• Pour the batter over the sausage and apples, smoothing the top to cover well.
• Bake for 25 minutes or until cake tester inserted in middle comes out clean.
• Remove from oven.
• Immediately invert onto a serving dish.
• Cut into squares and serve.

CORNBREAD, APPLE, AND SAUSAGE STUFFING

Steps:

• Preheat the oven to 300 degrees. Place cornbread cubes on a baking sheet in a single layer. Bake until dry, about 20 minutes; set aside.
• In a large saute pan over medium heat, cook sausage until it's no longer pink. Transfer to a small bowl; set aside.
• Melt butter in the same saute pan. Add onion and celery, and cook over medium heat until translucent, 10 to 15 minutes. Add apples and cranberries, stir to combine, and cook 5 minutes. Add half-and-half, and cook, stirring for 3 minutes. Add sage, and remove from heat. Transfer to a large bowl. Add cornbread and sausage; stir to combine. Let cool completely before stuffing the turkey, or store in an airtight container in the refrigerator for up to 2 days.