Does anyone know a really good stuffing recipe?

Deluxe Cornbread Stuffing recipe


6 cups crumbled cornbread


2 cups white bread cubes, toasted


1 cup chopped pecans


1/4 cup minced fresh parsley


1 teaspoon dried thyme


1/2 teaspoon rubbed sage


1/2 teaspoon salt


1/2 teaspoon pepper


1 pound bulk pork sausage


2 tablespoons butter or margarine


2 large tart apples, diced


1 cup diced celery


1 medium onion, finely chopped


1 3/4 to 2 1/4 cups chicken broth





In a large bowl, combine bread, pecans and seasonings; set aside.





In a large skillet, cook and crumble sausage until browned; remove with a slotted spoon to drain on paper towels.





Add butter to drippings; saut茅 apples, celery and onion until tender. Add to bread mixture. Stir in sausage and enough broth to moisten. Spoon into a greased 3-quart baking dish; cover and bake at 350 degrees F for 45 minutes.





Uncover and bake for 10 minutes. Or use to stuff a turkey; bake according to recipe.





Yields 10 to 12 servings (about 11 cups).





Happy ThanksgivingDoes anyone know a really good stuffing recipe?
I heard Rachel Ray just crumbled up pumpkin muffins to make a stuffing.


I also so her do stuffing in individual little muffin tins.





I cook peeled and cored apples, onions and sausages all chopped into pieces in a crock pot for hours and then add bread crumbs and then bake the whole thing in a 375 degree oven for


about half an hour. You can also add a little cooked squash when done.Does anyone know a really good stuffing recipe?
CORNBREAD STUFFING WITH FRESH AND DRIED FRUIT


The cornbread needs to dry overnight, so start this at least one day ahead.


Buttery Cornbread





1/2 cup (1 stick) butter


4 cups chopped onions


4 cups chopped unpeeled McIntosh or Golden Delicious apples (about 2 large)


2 cups chopped celery with leaves


24 pitted prunes, diced (about 10 ounces)


12 dried apricot halves, diced (about 2 ounces)


1 tablespoon fennel seeds


2 teaspoons coarse kosher salt


1 teaspoon freshly ground black pepper


1 teaspoon dried thyme


1 cup low-salt chicken broth














Cut bread lengthwise into 1-inch-wide slices. Place on baking sheet; cover with kitchen towel and let dry overnight. Cut bread slices into 1-inch cubes.





Preheat oven to 375掳F. Butter 13x9x2-inch glass baking dish. Melt butter in heavy large skillet over medium heat. Add onions and saut茅 until translucent, about 10 minutes. Add apples and celery. saut茅 until celery begins to soften, about 10 minutes. Scrape contents of skillet into very large bowl. Add prunes, apricots, fennel seeds, salt, pepper, and thyme; toss. Add dried bread cubes and toss until evenly combined. Transfer stuffing to prepared dish. Pour broth evenly over.





Bake stuffing uncovered until heated through and top begins to form crust, about 40 minutes.





Makes 6 servings.
Yes ...go to foodnetwork.com and click on Rachel Ray's site.She has a Pumpkin Muffin Zucchini Stuffing that is awesome!!!!It is different and not like the traditional stuffing of which I cannot stand.This one is a winner though.I have had many positive comments from family and friends.