Thanksgiving Recipes - Virginia Apple, Sausage and Fresh Sage Corn Bread Stuffing (meat or vegetarian)

There are two distinct camps on stuffing.

There's the bread stuffing contingency and the corn bread stuffing contingency.

Where do you stand on stuffing?

Actually, here at Cheesecake Farms, we love both so it's impossible to choose!

Some years we do one or the other. Some years we do one in the bird and the other in a casserole. Either way, stuffing is probably the best part of the bird.

Here's this year's recipe for our corn bread stuffing complete with fresh sage snipped from the November garden!

Virginia Apple, Sausage and Fresh Sage Corn Bread Stuffing
(with meat or vegetarian)

A nicely flavored, soft stuffing made without eggs. If you don't want to stuff your turkey, bake the stuffing in a deep, buttered, covered casserole at 350 degrees for 45 - 60 minutes for till hot and crusty around the edge. In a hurry? Microwave, covered, until steaming - about 15 minutes.

1 pound mild Italian sausage, country sausage or vegetarian sausage
2/3 cup hazelnuts, walnuts or sunflower seeds (coarsely chopped)
3 tart apples (like Granny Smith - cored, peeled and cut into random 1/2 inch chunks - about 4 cups)
6 cups whole wheat or white bread cubes (with or without crusts) cut from firm, day old bread
2 cups day old sweetened or unsweetened corn bread or corn muffins (coarsely crumbled)
3 onions (chopped - about 2 cups)
3 stalk celery (chopped - about 1 cup)
3 tablespoons fresh garden sage (chopped or 1 tablespoon crumbled, dried sage)
1/4 teaspoon ground nutmeg or mace
2/3 cup raisins or dried cranberries (or combination - optional)
3 cups chicken or vegetable broth

Cook sausage over low heat or as package directs. Remove from fat. Cool.

Pour off all but 3 tablespoons of fat and discard or save for another use. Add nuts or seeds to fat and cook about 2 minutes or till lightly toasted. Add apples. Toss to coat. Pour into a very large bowl. Stir in remaining ingredients.


Check back tomorrow as we count the days till Thanksgiving with scrumptious recipes for festive fall fare.

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