Saturday, November 23, 2013
1 bag Pepperidge Farm cornbread cubes
1 pound bulk sage pork sausage
1 stick butter
2 onions, chopped
2 cups celery, chopped
2 Granny Smith apples, peeled and chopped
1 bag craisins (dried cranberries)
1 cup pecans, chopped (or walnuts)
2 to 3 cups low sodium chicken stock
2 teaspoons baking powder
Salt and pepper, to taste
Place cornbread cubes in large mixing bowl.
Sauté sausage and onions in skillet until brown, breaking up sausage into small pieces. Drain in colander and transfer to bowl.
Melt butter in same skillet and sauté celery until crisp and tender. Add to bowl.
Add apple and remaining ingredients, except broth.
Mix all and then add broth until thoroughly moistened but not really wet.
Add eggs and baking powder. Mix well.
Place stuffing mixture in a large, greased glass casserole or in 12 muffin tins.
Bake at 325° for 25 minutes covered, 10 minutes uncovered for casserole and 25 minutes for muffins.