Between going to the Chocolate Show and having dinner at Hearth (more on both topics coming) over the weekend, I took my first Thanksgiving grocery shopping trip (I am trying to avoid having to arm wrestle a little old lady at Fairwayfor the last bag of pecans). My mother-in-law makes a delicious cornbread and sausage stuffing from The Silver Palate Cookbook that I will be trying to replicate this year. Here’s the recipe with my mother-in-law’s notes.
Cornbread-Sausage Stuffing with Apples (The Silver Palate Cookbook)
Makes enough stuffing for a 20-pound turkey (12-14 servings)
12 tablespoons (1½ stick) sweet butter
2½ cups finely chopped yellow onions
3 tart apples (Jonathan and Winesap are good), cored and chunked; do not peel
1 pound lightly seasoned bulk sausage (breakfast sausage with sage is best)
3 cups coarsely crumbled cornbread (I get mine at Whole Foods)
3 cups coarsely crumbled whole-wheat bread
3 cups coarsely crumbled white bread (French or homemade preferred)
Note: I stopped using the other breads and now use only cornbread
2 teaspoons dried thyme
1 teaspoon dried sage
salt and freshly ground black pepper, to taste
½ cup chopped Italian parsley
1½ cups shelled pecan halves
1. Melt half of the butter in a skillet. Add chopped onions and cook over medium heat, partially covered, until tender and lightly colored, about 25 minutes. Transfer onions and butter to a large mixing bowl.
2. Melt remaining butter in the same skillet. Add apple chunks and cook over high heat until lightly colored but not mushy. Transfer apples and butter to the mixing bowl.
3. Crumble the sausage into the skillet and cook over medium heat, stirring, until lightly browned. With a slotted spoon, transfer sausage to the mixing bowl and reserve the rendered fat.
4. Add remaining ingredients to the ingredients in the mixing bowl and combine gently. Cool completely before stuffing the bird: refrigerate if not used promptly. We loosely stuff the turkey so that it doesn’t take so long to roast and bake the rest of the stuffing separately.
5. If you do not wish to stuff the bird, spoon the stuffing into a casserole. Cover casserole and set into a large pan. Pour hot water around the casserole to come halfway up the sides. Bake for 30 to 45 minutes at 325 degrees, basting occasionally with cooking juices from the bird or with the reserved sausage fat if necessary.