Sausage, Fruit & Nut Dressing
Create a new holiday tradition with this cornbread dressing.
1 cup dried apples
12 ounces pork breakfast sausage
1 1/2 cups chopped onion
1 cup chopped celery
8 cups crumbled Herbed Cornbread (recipe follows)
1 cup chopped pecans
1/2 cup dried apricots, chopped
1/2 cup chicken broth
1 tablespoon dried sage
1 teaspoon dried thyme
1/2 teaspoon dried rosemary, crumbled
Salt and black pepper, to taste
2/3 cup chicken broth
- Cover dried apples with warm water and let soak for 30 minutes. Drain well and chop.
- In a large skillet, crumble sausage and sauté with onion and celery until sausage is cooked through and vegetables are soft, about 8 to 10 minutes.
- Place dried cornbread in a very large mixing bowl, add the apples, sausage and sautéed vegetables, the pecans, apricots, the 1/2 cup chicken broth, herbs and salt and pepper to taste. Mix well and place dressing in a large shallow casserole and bake for 15 minutes in a 375°F (190°C) oven; spoon additional 2/3 cup chicken broth over top and bake for 10 minutes more.
- If making dressing ahead, proceed with recipe through mixing of all ingredients, place in casserole, cover and refrigerate overnight. Increase initial baking time to 30 minutes.
Makes 8 to 10 servings.
For Herbed Cornbread: In a medium bowl, stir together 1 cup cornmeal, 1 cup all-purpose flour, 4 teaspoons baking powder, 1/2 teaspoon salt and 4 tablespoons sugar. In small bowl, beat two eggs and stir in 4 tablespoons vegetable oil, 1 cup milk, 1/3 cup finely chopped parsley and 1 tablespoon crumbled dried sage. Stir wet ingredients into dry; stir just to mix and turn batter into greased 8x8x2-inch baking pan. Bake in a 400°F (205°C) oven for 20 to 25 minutes, until lightly browned. Let cool, crumble coarsely and let stand overnight, covered loosely, to dry. Makes 8 cups.
Recipe provided courtesy of National Pork Board.