Sausage and Pecan Apple Butter Cornbread Stuffing

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Prep time:  1 hour       
Cook time:  approx. 1 hour       
Total time:  approx. 2 hours
Serves:  12
*10-12 cups of your favorite cornbread, **dried out slightly and broken into cubes
1 lb ground country sausage
2 C onions, diced
1 C celery, diced
2 Granny Smith apples, diced
1 C parsley, chopped
2 C pecans, chopped
2 cloves garlic, minced
6 oz Pecan Apple Butter, melted
2 oz butter, melted
2 C chicken broth
1 Tbs oregano
2 Tsp salt
1 Tsp white pepper
How to make it:
Preheat your oven to 350°.
Butter a 9 x 13 baking dish.
Put cornbread cubes into a large bowl.  Set aside.
Take 1 Tsp of the Apple Pecan Butter and stir in with the onions making sure to coat them evenly.
In a large skillet add melted butter, celery, apples and garlic, saute until softened.
Add onions and country sausage and cook until sausage is cooked through.
Add melted Pecan Apple Butter and cook for 1 minute longer, stirring constantly.
Add mixture to cornbread cubes and toss until evenly coated.
Add broth, parsley, pecans, salt and pepper.
Stir gently.
Spoon stuffing into prepared baking dish and cover with foil.
Bake until heated through, about 35 minutes.  Uncover and bake an additional 15 to 20 minutes or until the top is golden and crisp.
Serve while hot.
*For a softer texture use 10-11 cups cornbread and for a drier texture use all 12 cups!
**For best results, let cornbread cubes dry out overnight so they can absorb more flavor.
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