3
cups coarsely crumbled cornbread (preferably homemade)
1 medium loaf whole-wheat bread, coarsely crumbled
1 medium loaf white bread, coarsely crumbled (French or homemade preferred)
10 tablespoons unsalted butter
4 stalks celery, chopped
3 yellow onions, chopped |
3
apples, cored and coarsely chopped
2 cups pecan halves
1 pound breakfast sausage, cooked and sliced into 1/4-inch rounds (optional)
4 to 6 cups stock, preferably homemade
2 tablespoons dried sage, crumbled
1 tablespoon dried thyme, crumbled
Freshly ground black pepper, to taste
|
- Preheat oven
to 350 F.
- Mix cornbread,
whole-wheat bread and white bread crumbs in a large mixing bowl.
If possible, do this the night before you plan to make the stuffing,
to give the bread a chance to dry out slightly.
- Melt 6 tablespoons
butter in a large skillet. Add chopped onions and celery and cook
over medium heat, stirring occasionally, until tender and lightly
colored. Transfer to the mixing bowl.
- Melt 2 tablespoons
butter in the same skillet. Add apple pieces and cook over high
heat, stirring frequently, until lightly colored. Transfer apples
to the mixing bowl.
- Melt last
2 tablespoons butter in the same skillet. Add pecan halves and cook
over high heat, stirring constantly, until lightly toasted. (Keep
a close eye on them, as they burn easily) Transfer pecan halves
to the mixing bowl.
- Add sage,
thyme, ground pepper and cooked sausage rounds, if using, to stuffing.
Add 4 cups stock to the stuffing and mix well. Additional stock
can be added if you prefer your stuffing more moist.
- Place stuffing
in a large baking dish and bake, uncovered, for about 20 minutes,
or until lightly browned on top.
Serves
8.
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Valentine's
Day