I have a winner! I will definitely be making this stuffing again. My first stuffing was good, but I prefer this one. It adds roasted mushrooms (which I will be making by themselves as a side sometime soon), and cornbread. I used half white bread, half cornbread cubed and toasted slightly. This stuffing had less sausage, similar seasonings, and WINE. I added some garlic as well, 2 big cloves. It didn’t have celery, which I didn’t even miss. Next time, I would add dried cranberries because I loved them in the first stuffing. I also would cook the apples in the sugar a little bit longer to better caramelize them. Once again, my measurements were not exact, but I made about 1/4 of the recipe and it stuffed my round casserole dish. If Jacob hadn’t eaten an insane amount, it would have served 4. I don’t know how much chicken stock I used, but I just stir and add until everything is moistened and there is no liquid sitting at the bottom of the bowl. I left out the tumeric and didn’t bother to sub anything for it.
Cornbread Dressing with Sausage and Apples (Pioneer Woman)
- 32 ounces, weight White Button Or Crimini Mushrooms
- 4 Tablespoons Canola Oil
- ½ teaspoons Kosher Salt
- 4 cups Cornbread, Cut Into 1-inch Cubes
- 4 cups French Bread, Cut Into 1-inch Cubes
- 4 cups Artisan/crusty Bread, Cut Into 1-inch Cubes
- ½ pounds Italian Sausage
- 2 cups Diced Onion
- 5 whole Granny Smith Apples, Large Dice
- 5 Tablespoons Brown Sugar
- 1 cup White Wine
- ½ teaspoons Kosher Salt
- 32 ounces, fluid Low (very Low) Sodium Chicken Broth
- 1 teaspoon Ground Thyme
- ½ teaspoons Turmeric (more To Taste)
- 2 teaspoons Rosemary, Leaves Minced
- ½ teaspoons (additional) Kosher Salt
- Black Pepper To Taste
- Fresh Parsley, Minced
Allow diced bread to sit out on cookie sheets for several hours or overnight, until dried out.
Preheat oven to 500 degrees.
Wash mushrooms thoroughly and pat dry with paper towels. Toss in a bowl with canola oil and sprinkle with 1/2 teaspoon salt. Mushrooms will be very coated, but that’s good! Divide mushrooms between two sheet pans and roast in the upper half of the oven for at least 20 minutes, stirring once halfway through roasting. Remove from oven when mushrooms are deep brown. Set aside.
In a large skillet, crumble and brown sausage over medium high heat. Remove sausage from skillet and set aside. Without cleaning the skillet, add in diced onions and brown for five minutes. Increase heat to high and add diced apples, brown sugar, and 1/2 teaspoon salt. Cook for 3 to 5 minutes, or until deep golden brown.
Decrease heat to medium and pour in wine (be careful if you’re using an open flame). Stir and cook to reduce liquid by half, about two to three minutes. Pour apple/onion mixture into a bowl and set aside.
Return skillet to medium heat (again, without washing) and add thyme, turmeric, rosemary, 1/2 teaspoon salt, and pepper. Heat for a few minutes, then set aside.
Add bread to a large bowl, then add browned sausage, mushrooms, and apple/onion mixture (and juice that might have accumulated.) Next, add broth mixture gradually as you toss the ingredients, being prepared not to use all of the liquid according to your taste.
Check seasonings at the end and add in minced parsley. Pour into a large baking dish (I used an iron skillet) and bake at 375 for 20 to 25 minutes, or until golden brown on top. (Or you can stuff the turkey if you’re into that kind of thing.