Sausage Cornbread Dressing with Green Chiles
A little spicy, a little sweet, this fluffy stuffing makes a fine accompaniment to roast turkey and a swirl of gravy. The stuffing can be assembled the day before and refrigerated, tightly covered.
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Cooking tools:
- Baking dish
- Baking sheet
- Oven
- Stove
- Skillet
- Mixing bowl
- Whisk
- Spoon
- Spatula
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Aluminum foil
Ingredients
- 2 (8-inch) pans of cornbread, cut into 1-inch cubes
- 1 stick (8 tablespoons) unsalted butter, plus more for buttering the pan
- 1 large yellow onion, finely chopped
- 2 celery ribs, finely chopped
- 1 cup chopped roasted green chiles
- 2 (7-ounce) packages Applegate Naturals®
- Chicken & Apple Breakfast Sausage, defrosted and chopped
- 1 tablespoon finely chopped fresh thyme leaves
- Salt
- freshly ground black pepper
- 2 cups chicken or turkey broth
- 2 large eggs
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