Tuesday, October 21, 2014

Cornbread Stuffing with Apples and Pork Sausage, Braised Cabbage

I have some cornbread leftover, so this morning, I'll cube it, drizzle with melted butter, and toast it in a 350*F oven until it's golden brown.  I plan on using it for a casserole all in one for supper.
Sausage Stuffing with Apples
1 pound spicy pork sausage
1 onion
2 C diced celery
2 carrots peeled and shredded
2 large honeycrisp apples, peeled, cored and diced
chicken stock
1 tsp dried sage
1 tsp dried thyme
1 tsp dried parsley
1 tsp Mrs. Dash
Brown the bulk sausage and onion, celery and shredded carrot in a skillet, then remove with a slotted spoon and add to the toasted cornbread.  Add the diced apples and enough hot chicken stock to moisten the cornbread without making it be soggy.  Add slowly and stir until it seems moist enough.  Add dried herbs and Mrs. Dash or salt and pepper.  Spoon gently into a greased baking dish, and cover with foil.  Bake at 350*F until steamy hot, about twenty minutes, then remove the foil, and let the top get golden brown.

I'll be serving this with braised red cabbage.  When you are picking a cabbage to buy, always look for one that's heavy for it's size.  Halve, and then quarter it, and remove the core, then shred fine.  I add a T of butter to my nonstick pan, and then add the cabbage and a tsp of whole mustard seed.  Add a pinch of red pepper flake, and a half tsp of dill weed.  Then a forth cup each of cider vinegar and brown sugar go in, and the remainder of the chicken stock quart used to moisten the cornbread.  You want about a cup of stock for a head of cabbage.  We don't want it to boil, just slowly braise.  Let it come to a boil, then turn down to medium low, and cover with the lid.  Serve with a spoonful of sour cream on top, or just a pat of butter.

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