Ingredients
- 1½ sticks butter
- 2 onions, finely chopped
- 3 tart apples such as Granny Smith, unpeeled and chopped
- 1 pound bulk sausage
- 1 baguette, cut into bite-sized cubes
- 3 cups cornbread, crumbled
- 1 teaspoon dried thyme
- ½ teaspoon dried sage
- Salt and freshly ground pepper, to taste
- 1 cup parsley, chopped
- ½ cup chicken stock
Preparation
Melt butter in skillet and add onions. Sauté until soft, stirring frequently, 15–20 minutes. Add apples and continue cooking until softened.
Meanwhile, place baguette, cornbread, seasonings, and parsley in a large mixing bowl and stir together.
Add onion-apple mixture to the cornbread bowl and in the same pan break sausage into pieces and cook until no pink remains. Add to stuffing mixture.
Butter a baking dish and add stuffing mixture. Top with chicken stock and bake for 30 minutes at 350 degrees F.
