I can’t think of another stuffing bread that’s as tasty as cornbread. Maybe it’s my Yankee bloodline speaking, but the sweetness of cornbread just perfectly accompanies the salty aspect of any stuffing. And when combined with apples…well, ’nuff said!
- 1/4 cup (1/2 stick) butter or margarine
- 1 small onion, minced
- 1 rib celery, sliced thinly
- 2 links spicy Italian sausages, casing removed
- 1/2 cup almonds, chopped
- 1/2 teaspoon rubbed sage or a tablespoon freshly chopped sage leaves
- 1/2 teaspoon thyme, crushed
- To taste salt and pepper
- 2 cups cornbread crumbs*
- 1/2 cup Cheddar cheese, extra sharp, grated or shredded
- 6-8 firm apples, such as Granny Smith
- 1 Preheat oven to 350 degrees F.
- 2 Cut off top quarter of each apple, stem side, and discard tops. With small spoon or melon baller, dig out core and all but about a half-inch of flesh from inside each apple. Place on oven pan and set aside.
- 3 In large skillet, melt butter over medium-high heat. Add sausage meat, crumbling well with a fork. Cook, while still crumbling for about 5 minutes or until cooked through.
- 4 Add butter and cook until completely melted. Add celery, onion, almonds, sage, thyme, salt and pepper, mixing well. Continue cooking, stiffing frequently, until vegetables are crisp tender, another 6-8 minutes.
- 5 Remove from heat. Stir in cornbread crumbs and cheese.
- 6 Fill each apple with cornbread mixture evenly. Bake stuffed apples for about 25-40 minutes until apples are starting to soften. Remove from oven and serve hot.
- 7 *Simply crush cornbread into crumbs with your fingers. Cornbread is usually dry enough to do this without having to further dry it out.