Apple, Cornbread, and Pecan Stuffing with Turkey Rub
This is my favorite stuffing recipe for Thanksgiving. It is crunchy, has tons of herb flavor with hints of onion, garlic and a sea salt.
3/4 pounds pork sausage
8 Tablespoons unsalted butter, divided
1 1/2 cups onion, chopped
2 tart apples, diced (McIntosh or Granny Smith)
2 cups crumbled cornbread
2 cups crumbled white bread
2 cups crumbled whole wheat bread
1 cup pecan halves, chopped
1/3 cup fresh Italian parsley, chopped
3/4-1 cup turkey or chicken stock
sea salt to taste
3 Tablespoons Turkey Rub
Preheat oven to 375°F.
Lightly butter a 9x13x2 inch casserole dish. Set aside.
Melt half of the butter in a skillet and add the onion. Cook on low until lightly colored and tender (about 20 minutes). Transfer to a bowl.
In the same skillet, melt the remaining 4 tablespoons of butter. Add the apples and sauté slowly until lightly colored, but not too mushy (about 7 minutes). Add the apples to the bowl with the onions.
In the same skillet, cook sausage until brown. With a slotted spoon, transfer sausage to the bowl with the onions and apples. Add the cornbread, white bread and wheat bread, pecans, parsley and Turkey Rub
Add turkey stock to moisten. Transfer the mixture to a casserole dish
Bake uncovered for 45 minutes.
In a pinch, 2 corn muffins can be used for the cornbread.