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cornbread stuffing muffins with chicken sausage and apples

Servings: 12 -18

Ingredients

  • 1, 8 x8" pan of cornbread cut into 1" cubes
  • 4 cups French bread cut into 1" cubes
  • 1 tablespoon olive oil
  • 1 lb Gold'n Plump hot Italian chicken sausage
  • 1 white onion diced
  • 2 Granny Smith apples diced
  • 3 tablespoon brown sugar
  • ½ cup white wine
  • ½ teaspoon kosher salt
  • ½ teaspoon thyme
  • ¼ teaspoon turmeric
  • 2 teaspoon fresh Rosemary leaves minced
  • 32 oz chicken broth may not use it all
  • salt and pepper to taste

Instructions

  • Allow bread to sit out on cookie sheets for several hours or overnight, to dry out.
  • Preheat oven to 375 degrees F.
  • If making muffins, spray muffin tin with cooking spray.
  • If making in casserole dish, spray with cooking spray.
  • In large skillet, crumble and brown chicken sausage over medium high heat.
  • Remove sausage from skillet and set aside.
  • Without cleaning the skillet, add in olive oil and diced onions and cook for 5 minutes.
  • Add apples, brown sugar, and ½ teaspoon salt and cook 3-5 minutes, or until golden brown.
  • Decrease heat to medium and pour in wine.
  • Add thyme, turmeric, and rosemary leaves. Stir and cook to reduce liquid by half, about 2-3 minutes.
  • Add bread, sausage, and apple/onion mixture to a large bowl.
  • Add broth gradually, tossing the ingredients, being prepared not to use all of the liquid, according to your taste.
  • Check seasonings and add salt as you prefer.
  • If making muffins, pack stuffing mixture into each cup.
  • Bake in preheated oven 20-25 minutes, or until golden brown on top.
  • If making casserole, pour into baking dish and bake in preheated oven, 25 minutes, or until golden broth on top.
  • Enjoy!!