Your Ingredients:
1 skillet of my delicious cornbread recipe, crumbled (about 4 cups)
3-4 cups chicken stock, more or less
1/2-stick butter, melted
2-cups cooked finely chopped turkey or chicken meat (necks, gizzards, livers, meat from the carcass of the roasted chicken or turkey, etc.)
1-pound of sage sausage
2 medium onions, washed and chopped
3 scallions, washed and chopped (with green tops)
4 ribs celery, washed and chopped
1 large red bell pepper, washed and chopped
2 tbsp fresh sage, minced
2 tsp fresh thyme, minced
2 tsp fresh rosemary, minced
1/4-cup fresh parsley, minced
2 Granny Smith apples, washed, cored, peeled and chopped
1 cup dried cranberries
salt, to taste
freshly ground black pepper, to taste
PREHEAT oven to 350-degrees F.
PLACE crumbled cornbread in a large bowl and set aside.
ADD the finely chopped turkey meats, onions, scallions, celery, red bell pepper, sage, thyme, rosemary, and parsley to the pan and cook for a couple of minutes more to blend the flavors.
ADD chicken stock and melted butter and stir ingredients with a spoon or you can use your clean hands to mix ingredients like making a meatloaf.
ADD the apples and cranberries, salt and pepper and blend well. Add more stock as needed until you get a really moist stuffing. Remember to add enough stock because it will dry out in the oven faster than it would if you were stuffing it inside a turkey (which of course you can).
TRANSFER stuffing to a 9×13-inch baking pan and bake until stuffing is heated through and golden, about 60-90 minutes.
Always Enjoy!
