Cornbread Stuffing

By ctaubenheim

Ingredients

• 7 cups corn bread cubes (see Cooper's Corn Bread Recipe)
• 1/3 cup 2 Tbsp olive oil
• 2 medium yellow onions, diced
• 1/2 cup diced prunes
• 2 cups diced apples (granny smith)
• 1 cup diced carrots
• 1 cup diced celery
• 3 garlic cloves, minced
• k1 pound spicy Italian ground sausage
• 2 cups chicken stock salt and pepper to taste

Details

Preparation time 25mins
Cooking time 60mins

Preparation

Step 1

Preheat oven to 400 degrees. Make Cooper's cornbread muffins. (See recipe) Tear apart into approximately one-inch pieces. Place in a large mixing bowl and drizzle 1/3 cup olive oil over bread cubes and toss with hands. Place on a cookie sheet and toast in oven until golden brown. Remove and set aside. Lower oven temperature to 350 degrees. Heat remaining olive oil in a large pan on medium heat and cook onions, apples, carrots, celery and garlic until just soft, about 5 to 7 minutes. In a separate pan, brown sausage until cooked thru, about 5 to 7 minutes, breaking it up into pieces with the back of a wooden spoon. Combine vegetable mixture and sausage in bowl with toasted bread cubes. Add chicken stock and mix thoroughly. Season to taste with salt and pepper. Place in a lightly greased baking dish (9x12 works best) and bake for 20 minutes.