Cornbread and apple stuffing
recipe
Cornbread and apple stuffing
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Stuff a turkey or chicken with this fragrant side dish.
Ingredients
- 175g butter
- 300g onions, finely chopped
- 2 Bramley apples, cored and cut into chunks, but not peeled
- 450g sausagemeat
- 350g cornbread, coarsely crumbled
- 350g wholewheat bread, coarsely crumbled
- 350g white bread, coarsely crumbled
- 2 tsp dried thyme
- 1 tsp dried sage
- 20g chopped flat-leaf parsley
- 175g pecan halves
- salt and freshly ground pepper, to taste
Directions
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- Melt half the butter in a pan. Add the onions and cook over a low heat until tender and turning gold ? about minutes. Pour into a large mixing bowl.
- Melt the remaining butter in the same pan. Add the apple and cook until lightly gold but not mushy. Scrape into the mixing bowl.
- Crumble the sausagemeat into the pan and cook over medium heat, stirring, until lightly browned. Transfer with a slotted spoon to the mixing bowl, reserving the fat for basting the bird later.
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