Sausage and Corn Bread Stuffing
2 tbsp olive oil
1 lb sweet Italian sausage, casing removed, crumbled
1 large onion, finely chopped
4 ribs celery, including leaves, thinly sliced
1 cup shredded carrot
3 cups water
1 cup apple juice
1 Granny Smith apple, peeled and diced
1/2 tsp poultry seasoning
2 boxes (6 oz each) corn bread stuffing mix
Fresh sage for garnish, optional
In a large skillet or large, deep pot, heat oil over medium
high heat. Add the sausage, onion, celery and carrot. Break up
sausage with wooden spoon. Saute for 12 minutes, stirring occasionally.
Add water, apple juice, diced apple and poultry seasoning, stirring to combine.
Bring to a simmer. Turn off heat and stir in stuffing mix. Cover and allow to
stand for 5 minutes. Fluff with a fork and serve.
DO AHEAD: Soon into a casserole dish and let cool. Cover with plastic
wrap and refrigerate up to 2 days. To serve, allow to stand at room
temperature for 30 minutes. Heat at 325 degrees for about 40 minutes.