I used to use store-bought stuffing mix to make my holiday stuffing, and to be frank, it wasn’t bad at all. But after years of something that felt a bit like cheating, I decided to make my own stuffing this year from scratch. The results were amazing and now I know I can’t go back to that package again!
Large frying pan
Baking dish 9×12″
1 recipe Vermont Maple Cornbread
1 large loaf rustic wheat bread (whole wheat or white)
1 package spicy pork, chicken or faux veggie sausage
1 stick butter, melted (8 tablespoons)
1 cup chicken or vegetable broth
3 apples, cut into 1-inch chunks – a sweet & firm variety like Macon or Fuji
3 medium onions, any type, minced
2 tsp. dried sage
2 tsp. dried thyme
1 cup chopped toasted walnuts (optional)
Fry the meat sausage in a large skillet until cooked through, then remove from heat and when cooled, peel off the casings and crumble the meat into a bowl and set aside. Drain off some of the excess sausage grease leaving about a tablespoon in the pan.
Saute the onion in the grease (vegetarians use olive oil) with the dried herbs and a small pinch of salt for about 5 minutes. When the onions have started to soften, add the apples and walnuts and cook for another 2 minutes until the apples are just heated but still crisp. Set the pan aside and allow to cool slightly.
Roughly chop half of the wheat bread and place into the baking dish. Crumble in half of the cornbread and add half the onion/apple mixture and sausage and toss this with your hands. In the skillet, add the remaining half of all the ingredients and toss this together as well, then add this to the baking dish. Press down slightly to squeeze everything into the dish.
Drizzle the melted butter and stock over the top. Bake at 375 F in the top of the oven for 45 minutes or until the stuffing is hot and steamy and the top is browned.