Recipes

Corn Muffins and
Sausage Stuffing

2 tablespoons fresh thyme, chopped
6 cups corn muffins, approx. 6 cups crumbled
2 cup Granny Smith apples with skin on, diced small (approximately 1/4")
1 cup fresh parsley, chopped
1©1/2 cups freshly roasted chestnuts
Salt and black pepper to taste
1/2 cup milk
2 cups chicken stock
1 1/2 cup diced peaches in light syrup

Prepare the Cornbread & Sausage Stuffing

Preheat oven to 375 degrees.

Soak the raisins in the Port and B&B for at least 2 hours, preferably overnight.

In a large saute pan over high heat, saute the sausage for 2 minutes and drain all excess fat. Add the onions and sweat them for two minutes. Add the celery and carrots, saute for two to three minutes and add all the fresh herbs. Transfer into a large glass bowl. Add all the remaining ingredients except the peaches. When all ingredients are well mixed than add the peaches carefully without breaking the cubes.

Spray a baking pan or dish (approx. 15"x10"x2") with a low-fat spray. Place the stuffing in the baking pan, cover with aluminum foil and bake for 45 minutes. Uncover and bake for 10 more minutes or until the top is golden brown.