Corn Bread–Sausage Stuffing with Apples

Name: Corn Bread–Sausage Stuffing with Apples
Ingredients: ½ cup chopped fresh Italian (flat-leaf) parsley; 1½ cups shelled pecan halves; Salt and freshly ground black pepper, to taste; 2 teaspoons dried thyme; 1 teaspoon dried sage; 3 cups coarsely crumbled corn bread (preferably homemade); 3 cups coarsely crumbled white bread (French or homemade preferred); 3 cups coarsely crumbled whole-wheat bread; 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); 2½ cups finely chopped yellow onions; 12 tablespoons (1½ sticks) unsalted butter

Preparation info

Difficulty
Medium

Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

About

This agreeably all-American stuffing is good with any poultry.

Ingredients

12 tablespoons (1½ sticks) unsalted butter
2½ cups finely chopped yellow onions

Main course

Method

Preheat the oven to 325°F.
Melt half of the butter in a skillet over medium heat. Add the chopped onions and cook, partially covered, until tender and lightly colored, about 25 minutes. Transfer the onions and butter to a large mixing bowl.
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