Most stuffing recipes have croutons or one type of bread. This recipe has 3 — cornbread, french bread and whole wheat bread — for a trifecta of moist goodness. There are apples for sweetness to balance the spice of the sausage, and fresh herbs round everything together. Make it the day before to save you time Thanksgiving day. If you make it the day before, store it covered in the fridge. Take it out about an hour before you want to reheat it, to let it reach room temperature. I also like to add an additional cup of cheese to the top before reheating. Because more cheese is just better, right? Reheat it in a 300 degree oven for 15 – 20 minutes.
- Salt and pepper to taste
- 1 and 1/2 sticks butter
- 2 cups diced onion
- 1 cup diced celery
- 3 tart apples, cored and chucked (do not peel)
- 1 pound seasoned bulk sausage
- 3 cups coarsely crumbled cornbread (I use Jiffy, but you can use some from your favorite bakery)
- 3 cups coarsely crumbled french bread
- 3 cups coarsely crumbled whole-wheat bread
- 2 teaspoons dried thyme
- 1/2 cup fresh, chopped Italian flat-leaf parsley
- 1 cup shelled pecan, large chop
- 1/2 cup chicken stock
Melt half of the butter in a skillet over medium heat.
Add onions and celery and cook, over medium low heat, partially covered, until tender and lightly colored, about 25 minutes.
Transfer to a large mixing bowl.
Melt remaining butter in the same skillet. Add the apple chunks and cook over high heat until lightly colored but not mushy.
Transfer apples and butter to mixing bowl with the onions and celery.
Crumble the sausage into the skillet and cook over medium heat, stirring until browned.
With a slotted spoon, transfer to the same mixing bowl with the onions and apples. Add the remaining ingredients to the mixing bowl and gently combine.
Spoon into a casserole dish.
Bake for 35 minutes at 350.