Sausage, Bacon, Apple and Cornbread Stuffing

Name: Sausage, Bacon, Apple and Cornbread Stuffing
Cook time: 70 min
Total time: 100 min
Yield: 12
Ingredients: 1 ( 23x23 centimetre ) pan cornbread, cut into small cubes; 1 ( 397 gram ) package dry bread stuffing mix; 227 gram pork sausage links, finely chopped; 400 gram bulk pork sausage; 200 gram bacon slices, chopped; A bowl with a capacity of 1/4 liter containing chopped celery; A bowl with a capacity of 1/4 liter containing chopped onion; 1 ( 454 gram ) package mushrooms, sliced; A bowl with a capacity of 1/4 liter containing chopped fresh parsley; 2 Granny Smith apples - peeled, cored and chopped; 2.5 centimetre salt and ground black pepper to taste; 1 tablespoon dried sage leaves, or amount to taste; 2 ( 390 gram ) cans chicken broth, or as needed

This is a great, moist stuffing recipe that uses cornbread and white bread along with sausage, bacon, mushrooms and apples.It is my favorite dish at Thanksgiving!

Ingrediënten

Bereiding

Preheat oven to 170 degrees ( 175 C ).Lightly grease 23x33 centimetre baking dish.
Place the cubed cornbread and bread stuffing mix into a large bowl.Set aside.
Place the chopped sausage links and ground sausage in a skillet; cook and stir over medium-high heat until evenly browned.Drain, and place sausage into a bowl.Using the same skillet, cook the bacon over medium heat until evenly browned.Drain bacon on paper towels.Drain excess bacon fat from the skillet.Stir the cooked sausage and bacon into the cornbread mixture.
Using the same skillet, cook the celery and onion over medium heat until transparent and tender, about 5 minutes. Stir into the cornbread mixture.
Stir the mushrooms, parsley, and apples into the cornbread mixture. Season with salt, pepper, and sage. Pour enough chicken broth over the cornbread mixture to moisten thoroughly, and toss to distribute evenly. Spoon the mixture into the prepared baking dish.
Bake in preheated oven until top is toasted and the center is firm, about 45 minutes.