Artisan Cornbread Stuffing with Apples and Italian Sausage
Adapted from Fresh Cooking Happy People
Ingredients
- 2 cups day-old cornbread or one regular-size Jiffy Corn Muffin Mix, cooked according to package directions, cooled, and cut into 1-inch cubes
- 2 cups French bread or rolls cut into 2-inch cubes
- 2 cups artisan bread cut into 2-inch cubes
- 16 ounces cremini, or any type of fresh mushroom, washed and cut in half or quartered
- 2 tablespoons canola oil
- 1/2 teaspoon kosher salt
- 1/4-1/2 pound Italian sausage
- 1 cup (or one large) onion, diced
- 2 large Golden Delicious apples, skin on, cored, chopped into 1-inch cubes
- 2 1/2 tablespoons brown sugar
- 1/4 cup cider vinegar or 1/2 cup white wine vinegar
- 4 or 5 sprigs fresh thyme
- 4 teaspoons fresh rosemary
- 1/2 bunch fresh parsley, chopped coarsely
- 1/2 teaspoon ground turmeric
- 1 cup golden raisins
- 16 ounces chicken broth
- salt and pepper to taste
Instructions
Prepare bread one or two days ahead:
- Cube all three breads and let sit in a single layer on baking sheets for several hours or overnight. Baking in a 250-degree oven for 1 hour works well. Let sit on counter overnight.
Next steps:
- Preheat oven to 400 degrees. Place rack in the top third of the oven.
- Place mushrooms on a lightly greased or parchment-lined baking sheet and drizzle with oil, then sprinkle with salt. Bake for 15-20 minutes or until deep golden brown. Set aside.
- Reduce oven temperature to 375 degrees.
- In a large skillet over medium-high heat, cook sausage, then remove from pan and set aside. Cook onions and apples in the same pan without wiping out the grease. Apples and onions should cook for 5 minutes or until slightly softened. Add brown sugar and let cook for an additional 3-5 minutes on medium-high heat until they reach a deep golden color.
- Decrease heat to medium and add cider vinegar or wine vinegar. Add remaining herbs and cook for 2-3 minutes.
- In a large bowl, lightly toss together mushrooms, bread cubes, sausage, and the cooked onions and apples. Toss in golden raisins. Add chicken broth until liquid is absorbed. You may not need to use all of the broth - just toss until the stuffing has absorbed enough of the liquid to make a moist, but not sticky, stuffing. Some of the liquid will cook out during baking.
- Place ingredients in a lightly greased casserole dish or 9x13-inch pan. Cover with foil.
- Bake, covered, for 15 minutes, then remove foil and bake an additional 15 minutes or until golden brown on top. Garnish with fresh herb sprigs.
- Serves 12-15 as a side dish.
Notes
This is a great make-ahead dish. Prepare and refrigerate up to two days in advance. Let sit on counter for about one hour before baking.
You may use a cornbread mix or your own cornbread recipe. Stay away from sweet cornbread mixes and recipes as these will alter the flavor of the stuffing.
This dish is easily doubled to make two 913-inch pans.