How to make it

  • Lightly oil a heavy skillet or pan with olive oil on a high flame. Put the sausage meat in and spread it over the entire surface of the skillet. You want to sear and crisp the sausage so avoid turning it over to fast. When seared put a large plate on the uncooked surface of the sausage then turn over the skillet so the cooked surface is faced up. Then slide the sausage back into the skillet and sear the other side, You should wind up with what looks like a large burger. It should only take 3 to the maximum of 4 minutes on each side. When both sides are seared remove to the dish an reserve for later. When cooled break it up into little peaces so it will distribute evenly through the stuffing.
  • On a medium flam saute the onions and celery in the same pan with a little more oil and a touch of butter with a little salt & pepper. Saute until translucent. Add the wine or cider and allow it to evaporate and cook off. Then add the apples, brown sugar, chopped herbs and nut meg saute about 5 to 6 minutes. Add the cornbread to the skillet. Add a little broth because the cornbread will absorb all the moisture add just enough to moisten it. Bring it back to a simmer taste and adjust with salt and pepper if needed. Remove it from the flame and reserve for later.
  • In a bowl scramble the egg. Add that to the cornbread and apples. Combine the sausage to the cornbread and apple mix well. Put into a baking dish or pan. Just before baking add chicken broth to moisten it but not to much to make it soupy.
  • Bake it at 350 degrees about 40 minutes covered with foil. Remove the foil and brush with melted butter and bake it until the top is crisp. Remove allow to rest and serve.

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