Andouille Sausage and Cornbread Stuffing

food52.com

Homestead Recipes

I have been cooking over 50 years. I cook from scratch every day, so I am always looking for new recipes to try.

subheading: Stuffing:

6 tablespoons butter, divided, plus more for baking dish

2 large onions, diced

3 large celery stalks, diced

2 apples, cored and diced

1 pound Andouille sausage, removed from casing

½ cup apple cider

1 cup cranberries, fresh or frozen

1 tablespoon chopped fresh rosemary

1 tablespoon chopped fresh sage

1 recipe Cast-Iron Skillet Cornbread (below), or 1 10-inch cornbread, cut in 1 ½-inch cubes

1 large egg, beaten

Kosher salt and freshly ground black pepper

1 cup chicken stock

subheading: Cast-Iron Skillet Cornbread:

1 ½ cups coarse yellow cornmeal

¾ teaspoon baking soda

½ teaspoon Kosher salt

2 large eggs

1 ½ cups plain drinkable yogurt, kefir, or buttermilk

1 ½ tablespoons maple syrup or honey

4 tablespoons unsalted butter

Directions at food52.com

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