I’m not going to argue a side on the correct way to say it. Nope! If you’re looking for a debate, move along. Not gonna happen here! Why? BECAUSE I COULD CARE LESS WHAT IT IS CALLED! As long as it is prepared perfectly, and ON MY PLATE, I’m happy!
Whether you call it “stuffing” or “dressing”, the spectacular side-dish has arguably taken on the leading role of many a holiday feast. And, while there is certainly more than one way to make the mouth-watering accompaniment, we all seem to hold on to our tried-and-true favorites. For me, it’s my Grandma “Mommo”s recipe. There’s just something about the crunch of the apples and walnuts, paired with the depth of flavor that comes from the root veggies and earthy mushrooms that leave my guests asking for more. I guess the 2 (yes, that is TWO) sticks of butter don’t hurt either.
Yield: 8 VERY GENEROUS servings
16 cups 1-inch cornbread cubes
16 tablespoons (2 stick) unsalted butter
3 cups diced white onion
2 cups diced celery (about 4 stalks)
1/2 cup diced carrot
1/2 cup diced turnips
1 1/2 cups diced portobella mushrooms
2 large green apples, unpeeled, diced
1/4 cup chopped flat-leaf parsley
3 sage leaves, julienne sliced
1 1/2 tablespoons kosher salt
2 teaspoons ground black pepper
1 lb Italian sausage
1 1/2 cup finely chopped walnuts
1 cup low-sodium chicken stock (homemade is best!)
Preheat the oven to 300 degrees.
Place the bread cubes in a very large bowl.
In a large saute pan, melt the butter. Add the onions, celery, carrots, turnips, parsley, sage, salt and pepper (DO NOT ADD APPLES TO THIS MIX). Saute over medium-low heat for 8-10 minutes, until just soft. Add hot mixture to cornbread, making sure that all the remaining melted butter makes it in, too!
Brown sausage over medium heat for about 10 minutes until cooked through, making sure to break it up while cooking. Add to the cornbread mixture.
Add the chicken stock, walnuts, and apples to the cornbread mixture and mix well. Transfer to a 9 x 12 baking dish. Bake for 20 minutes, until bubbly brown on top.