Friday, November 27, 2009

Corn Bread Chicken Sausage Stuffing

This recipe comes courtesy from Whole Foods Market...I do add my own flair :)

1 8x8 premade corn bread (Whole Foods)
1 lb Italian chicken sausage (mild and/or hot)
4 slices favorite WHITE bread (hearth bread/Italian bread)
1 lg onion
4 cloves garlic
3 celery stalks
2 granny smith apples
2 c chicken stock
1 tbsp thyme
1 1/2 tbsp sage
1 c dried sweet cranberries

First preheat oven to 300 and place cut up corn bread onto cookie sheet in oven for 1 hour; do the same with the WHITE bread but for about 20 minutes

Cut up the onion, garlic, and celery

Cut up the apple and mix with thyme and sage in separate bowl

In large pan cook sausage and crumble with spatula til golden brown...once done take out and put on plate with paper towel...remove drippings

Place onion, garlic and celery into pan on med heat and cook for 5 minutes til onion is soft

Then place apple and seasonings into pan and cook for another 4 minutes

Once that is done mix the ingredients in the pot with the sausage and the breads

Then add chicken stock and cranberries...preheat oven to 375 and then bake in casserole dish for 35 minutes and ENJOY

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