• Cuisine: American
• Course: Condiment
• Features: Holiday (Thanksgiving)

Ingredients:

• 1 cup dried apples
• 12 ounces pork breakfast sausage, preferably containing sage
• 1 1/2 cups chopped onion
• 1 cup chopped celery
• 8 cups Herbed Corn Bread, crumbled (see below)
• 1 cup (about 4 ounces) chopped pecans
• 1/2 cup dried apricots, chopped
• 1/2 cup plus 2/3 cup chicken broth
• 1 tablespoon dried sage, crumbled
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary, crumbled
• Salt
• Freshly ground black pepper

Directions:

Preheat the oven to 350 or 400 degrees.

Place the apples in a bowl, add enough warm water to cover and set aside for 30 minutes. Drain the apples and chop. Set aside.

Meanwhile, in a large skillet over medium heat, crumble the sausage. Add the onion and celery and cook, stirring occasionally, until no trace of pink remains and the vegetables are softened, 8 to 10 minutes. Drain and discard the fat.

In a large bowl, combine the drained, chopped apples with the cooked sausage and vegetables, the Herbed Corn Bread, pecans, apricots, 1/2 cup of the broth, the sage, thyme, rosemary and salt and pepper to taste. Mix well.

Transfer the dressing to a 9-by-13-inch or other large baking dish. Bake the dressing, for 15 minutes in a 400-degree oven or 25 minutes in a 350-degree oven. Spoon the remaining 2/3 cup broth evenly over the dressing and bake for 10 minutes more in a 400-degree oven or 15 minutes more in a 350-degree oven.

(If making the dressing in advance, proceed with the recipe through the mixing of all ingredients, place in the baking dish, cover and refrigerate overnight. Increase the initial baking time by 30 to 40 minutes.)

Set aside to cool slightly prior to serving.

Herbed Corn Bread: In medium bowl, stir together 1 cup cornmeal, 1 cup flour, 4 teaspoons baking powder, 1/2 teaspoon salt and 4 tablespoons sugar. In a small bowl, lightly beat 2 eggs then stir in 4 tablespoons vegetable oil, 1 cup whole milk, 4 teaspoons minced fresh sage and, if desired, 1/3 cup of finely chopped parsley. Stir the milk mixture into the cornmeal mixture and stir just until combined. Scrape the batter into a buttered 8-inch-square baking pan. Bake in a 400-degree oven for 20 to 25 minutes, until lightly browned. Let cool, crumble coarsely into a shallow pan; set aside overnight, uncovered, to dry. Makes about 8 cups.

Recipe Source:

Adapted from Des Moines food writer Robin Kline.

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