Sounds good Sir LOB. I'd be interested if you posted the Italian Sausage, Apple and Fennel stuffing, please.
Ask, and thou shall receive:
Sausage, Apple, andFennel Corn Bread Stuffing
Ingredients:
- 1 day-old cast iron skillet cornbread
- 2 tsp light olive oil
- 2 cups onion, finely chopped
- 1 bay leaf
- 1 large Granny Smith apple, diced
- ½ cup diced celery
- ½ cup diced fennel bulb
- 1 tsp garlic, minced
- ½ tsp poultry seasoning
- ½ tsp salt
- ¼ tsp fresh ground black pepper
- ¼ tsp crushed red pepper
- 1½ cups turkey stock
- 2 large eggs, lightly beaten
- 6 ounces bulk Turkey Italian sausage
Instructions:
Preheat the oven to 375°F.
Heat the olive oil in a large nonstick skillet over medium-high heat.
Add the sausage and saute it until browned, stirring occasionally.
Add the onion and bay leaf and cook until the onion starts to brown,stirring occasionally.
Add the apple, celery, and fennel and continue to saute for 5 minutes.
Add the garlic and the next 5 ingredients(through black pepper) and saute 1 minute more.
Remove the sausage mixture from the heat and discard the bay leaf. Cool the sausage mixture to room temperature.
Crumble the corn bread into a large bowl. Add the cooled sausage mixture to the bowl and toss to combine. Add the broth and 2 eggs to the bowl and toss to combine.