Sausage Apple and Cornbread Stuffing
 
 
Ingredients
  • ½ stick unsalted butter, cubed, plus more for greasing
  • 1 pound sweet Italian sausage, casings removed and meat crumbled
  • 2 medium red onions, cut into 1-inch wedges through the core
  • 1 medium Granny Smith apple, cored and cut into 16 wedges
  • ¼ cup extra-virgin olive oil
  • Kosher salt Black pepper
  • 4 large eggs
  • 2 cups chicken (or turkey) stock or low-sodium broth
  • 1¼ pounds cornbread, torn into 2-inch pieces
  • ½ cup chopped parsley
  • 1 tablespoon thyme leaves
  • ¼ to ½ teaspoon crushed red pepper flakes
Instructions
  1. Preheat the oven to 375°. Butter a 9-by-13-inch baking dish. On a large rimmed baking sheet, toss the sausage, onions, apple and oil and season with salt and black pepper. Roast for about 25 to 30 minutes, until sausage is browned and apples and onions are softened. Transfer one-fourth of the mixture to a plate and reserve. Let cool slightly.
  2. In a large bowl, beat the eggs with the stock. Add the bread, the ½ stick of butter, the parsley, thyme, crushed red pepper, 1½ teaspoons of salt and 1 teaspoon of black pepper; mix well. Fold in the three-quarters of sausage mixture, then scrape into the prepared baking dish. Decoratively scatter the reserved sausage mixture on top, gently pressing it into the stuffing. Cover the baking dish tightly with foil.
  3. Bake the stuffing for 30 minutes, until hot. Uncover and bake 30 minutes longer, until lightly browned. Let stand for 10 minutes before serving.
Recipe by Allons-Eat! at https://www.allonseat.com/sausage-apple-and-cornbread-stuffing/