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CORNBREAD AND APPLE STUFFING
If you aren’t planning on cooking the stuffing inside the turkey, pour all the chicken broth over the entire amount of stuffing, and transfer to a large baking dish.
3 packages Penguin Natural Foods Cornbread
1 pound fresh pork sausage, casings removed, crumbled (plus giblets, diced; optional)
1 large onion, finely chopped (about 2 cups)
3 stalks celery, finely chopped (1 1/2 cups)
Coarse salt and ground pepper
3 tablespoons finely chopped fresh sage
3 large eggs, lightly beaten
1 to 2 cups reduced-sodium chicken broth
Prepare cornbread according to package instructions. Cut into 3/4" cubes.
Preheat oven to 350°. In a large nonstick skillet, cook sausage (and giblets, if using) over medium-high heat, stirring often, until browned and cooked through, 5 to 8 minutes. With a slotted spoon, transfer to a large bowl.
To pan, add onion, celery, and 1/4 cup water. Reduce heat to medium; cook, scraping up browned bits with a wooden spoon, until vegetables soften, about 10 minutes. Season generously with salt and pepper. Add to sausage.
Add cornbread, sage, and eggs to sausage and vegetables. Bring broth to a simmer in a small saucepan; pour 1/2 cup over stuffing, and toss gently (cornbread will break down into smaller pieces). If needed, add up to 1/2 cup more broth, until stuffing feels moist, but not wet. Stuff into turkey, using about 4 cups. Spoon remaining stuffing into a baking pan; it should reach the top. Refrigerate stuffing in pan and remaining broth separately, covered, until ready to bake.
Note: To bake extra stuffing, an hour or so before serving, moisten stuffing in pan with reheated broth (up to 1 cup). Bake, covered, 30 minutes; then uncover and bake until browned on top, 15 to 30 minutes.
Serves 10.
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