More Sides and a Few Appetizers

Sausage Cranberry Apple Cornbread Stuffing

Cook's notes: Cooking tip- Dry cornbread and white bread cubes out on a cookie sheet for several hours or crumble up pre-made cornbread onto a baking sheet, and toast in a 250-degree oven for about an hour. If you've got stale bread rip it up and toast it too. This preparation can be done a day ahead. Optional adding in 2 cups cooked wild rice. The entire dish can be made a day ahead. Recipe serves 8.

Ingredients:

• 1/4 cup butter
• 3 medium celery stalks, chopped (1-1/2 cups)
• 1 medium yellow onion, chopped (1 cup)
• 3 garlic cloves, minced
• 1 package of Jimmy Dean Sage Sausage or turkey sausage.
• 6 cups crumbled dry corn bread or 6 cups corn bread stuffing mix (equal to two 8-ounce packages)
• 6 cups dry white (like artisan or sourdough) or wheat bread cubes
• 2 cups peeled and chopped Granny Smith apples
• 1 cup dried cranberries, cherries, or raisins
• 2 tablespoons snipped fresh sage leaves or 1-1/2 teaspoon dried sage
• 1 tablespoon snipped fresh thyme leaves or 1 teaspoon dried thyme leaves
• 1 tablespoon dried parsley flakes
• 1/2 teaspoon each salt and ground black pepper
• 32 oz. container 0f chicken broth-low sodium

Directions:

• Heat broth in a separate pan and keep warm.
• In a large Dutch oven cook sausage, drain, and set aside.
• Melt butter in the same Dutch oven over medium heat. Saute celery, garlic, and onion for about 5 minutes or until tender. Remove from heat.
• Stir in crumbled cornbread, bread cubes, apples, cranberries, sage, thyme, salt, and pepper into the celery/onion mixture. Add in sausage. Mix in enough hot broth to moisten stuffing, tossing lightly to combine. More warm broth can be added as needed.
• Spoon stuffing into a 3-quart greased baking dish. 
• Bake, covered, 325 degrees for 30 minutes. Uncover; bake for 15 minutes more or until heated through and to desired moistness.

Boursin Potatoes or Garlic Herb Mashed Potatoes

https://sockfairies.blogspot.com/2020/11/thanksgiving-sides.html

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