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Recipe Source: cdkitchen.com
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Cock 'n' Bull Restaurant's Cornbread Stuffing with Sausage and Apples
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Serves/Makes: 8
Ready in: < 30 minutes
- 1/2 pound bulk pork sausage
- 1 cup small diced onions
- 1 cup small diced celery
- 2 tablespoons butter
- 1 tablespoon fresh, chopped sage
- 1 tablespoon fresh, chopped rosemary
- 1 tablespoon fresh, chopped thyme
- 3 cups crumbled cornbread
- 3 cups cubed stale bread
- 1 cup chicken stock
- 1 large peeled, cored and diced apple
- 2 tablespoons chopped parsley
- 1 tablespoon poultry seasoning
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 cup chopped red bell pepper
- 1/2 cup raisins (optional)
Saute sausage until brown. Remove from pan and place in a large mixing bowl. Saute onions and celery in butter. Add sage, rosemary and thyme. When the mixture is softened, about 3 minutes, put into bowl with sausage. Add the remaining ingredients to the mixing bowl. It mixture is too dry add more stock.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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