Corn Bread & Sausage Stuffing

Inspired by Silver Palate

INGREDIENTS

• 12 tablespoon butter

• 2 1/2 cup yellow onion, finely chopped

• 3 tart apples, cored & cut into chunks

• 1 lb bulk sausage

• 3 cup corn bread, crumbled

• 3 cup whole wheat bread, coarsely crumbled

• 3 cup french baguette, coarsely crumbled

• 2 teaspoon thyme

• 1 teaspoon sage

• 1 1/2 cup chestnuts

• 1 cup chicken stock

• Salt

• Pepper

RECIPE

1. Preheat over 325˚.

2. Melt half the butter in a skillet on medium. Add onion & cook partially covered until tender & lightly colored. Add apple chunks & cook over medium-high heat until caramelized & lightly browned. Transfer onions & apples to a mixing bowl.

3. Crumble sausage into skillet & cook over medium-high heat until lightly browned. With a slotted spoon, transfer sausage to the mixing bowl with onions & apples.

4. Add remaining ingredients to the mixing bowl & combine gently. Season with salt & pepper.

   1. Place stuffing mixture into a large casserole pan (or pyrex). Then place casserole pan into a larger foil pan. Pour hot water into foil pan around the casserole pan until water is halfway up the sides.

   2. Bake for 45 minutes covered with tinfoil, basting with chicken stock every 15 minutes.

   3. Uncover & cook for another 30 minutes until crispy on edges.