Cornbread Stuffing with Apples and Sausage

Ingredients

• 0.5 cup bourbon 
• 2 stalks celery chopped
• 2  eggs beaten
• 0.3 cup parsley leaves fresh chopped
• 1  apples i use 2 granny smith apples peeled chopped
• 1 pound sausage italian
• 2 cups chicken stock see low-sodium
• 1 tablespoon olive oil 
• 1 medium onions chopped
• 0.5 cup pecans chopped
• 1 teaspoon freshly sage leaves chopped
• 6 servings salt and pepper black freshly ground
• 1.3 pounds cornbread stuffing dried store-bought cubed
• 1 teaspoon freshly thyme leaves minced

Equipment

• bowl
• frying pan
• oven
• casserole dish

Directions

1. Watch how to make this recipe.
2. Preheat oven to 350 degrees F.
3. Heat olive oil over medium-high heat in 12-inch skillet.
4. Cook sausage for 5 to 7 minutes until browned.
5. Add onions and celery and saute until softened.
6. Add salt and pepper, to taste.
7. Mix in apples, thyme and sage and saute for another 2 minutes.
8. Add bourbon. Allow to simmer until bourbon is almost evaporated; 1 to 2 minutes.
9. In a large bowl, add cornbread stuffing, parsley, chicken stock, eggs and pecans.
10. Mix well.
11. Mix in vegetable mixture to bowl.
12. Combine and stir well together.
13. Add to a large casserole dish and bake for 30 minutes.