|
|
|
8 oz. pkg. ground mild pork sausage 5 Tbsp. unsalted butter 2 1/2 c. leek, chopped 2 c. celery, chopped 2 Fuji apples, cored and diced 1/2 c. pecans, chopped 2 Tbsp. fresh sage, finely chopped 1/4 tsp. ground black pepper 10 c. day-old cornbread, cut into 1" cubes 2 large eggs, lightly beaten 3 c. chicken broth Preheat oven to 350. Spray 11 x 8 baking dish with nonstick cooking spray. Set aside. Heat large, nonstick skillet over medium-high heat. Add sausage and cook until browned. Remove from skillet with slotted spoon and set aside. Add butter, leek, and celery to skillet; cook until tender, approximately 10 minutes. Add apple, pecans, sage, and pepper; cook until apples are tender, approximately 5 minutes. In large bowl, combine cornbread, cooked sausage, apple mixture, eggs, and broth; gently fold until well combined. Pour mixture into prepared pan. Bake, uncovered, until top is golden brown and dressing is firm to the touch, approximately 45 minutes. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |