We had this stuffing for thanksgiving and we all agreed that it was probably the best stuffing we've ever had. Very southern to have cornbread stuffing while we were in North Carolina. Delicious!
2 sticks plus 3 tablespoons butter, divided
2 cups water
2 (14-16 oz.) bags of your favorite dried cornbread stuffing mix
1 pound pork sausage (not links)
1 large onion, diced
3 cloves garlic, minced
2 stalks celery, diced
1 teaspoon dried thyme leaves
1 teaspoon dried sage leaves
1 cup chopped walnuts
3 medium apples, cored, sliced
2-3 cups canned chicken broth (low-sodium); we used 2 cans
In a large pot melt 2 sticks butter in water. When melted add dry cornbread stuffing stirring to incorporate liquid, set aside.
In a large saute pan set over medium-high heat melt 1 tablespoon butter and add sausage. With a wooden sppon break up sausage and saute until lightly browned and cooked through. Transfer sausage to paper towels to drain. IN the same pan melt remaining butter and saute onions with the garlic, celery, thyme, and sage until onions are translucent and celery is crisp tender. Add walnuts and saute for 1 minute. Add apples saute for one minute more. Remove from heat. Combine cornbread stuffing with sauteed ingredients.
Fill a 10x15x2 inch pan with the stuffing, moisten with the stock, and bake in a preheated 350 degree F oven, covered with foil for 1/2 hour. Remove foil and bake until top is lightly browned, about 15 minutes more.
p.s. This made a TON. It would probably serve 15 people--and we had to make it in a really big casserole dish we had. So you could probably 1/2 it and it would be a normal size.
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