- 1 cup dried apples
- 12 ounces pork breakfast sausage
- 1 1/2 s onion, chopped
- 1 cup celery, chopped
- 8 cups crumbled Herbed Cornbread (recipe follows)
- 1 cup chopped pecans
- 1/2 dried apricots, chopped
- 1/2 chicken broth
- 1 tablespoon dried sage
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary, crumbled
- Salt and black pepper, to taste
- 2/3 chicken broth
Cover dried apples with warm water and let soak for 30 minutes. Drain well and chop. In large skillet, crumble sausage and saute with onion and celery until sausage is cooked through and vegetables are soft, about 8-10 minutes. Place dried cornbread in very large mixing bowl, add the apples, sausage and sauteed vegetables, pecans, apricots, the 1/2 cup chicken broth, herbs and salt and pepper to taste. Mix well and place dressing in large shallow casserole and bake for 15 minutes in 375° oven; spoon additional 2/3 cup chicken broth over top and bake for 10 minutes more. If making dressing ahead, proceed with recipe through mixing of all ingredients, place in casserole, cover and refrigerate overnight. Increase initial baking time to 30 minutes.
Source: National Pork Board
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