Cornbread Dressing

This recipe is a hit every time I make it. Technically not stuffing because it does not make in the bird.

Cornbread

• 2 boxes of Krusteaz Gluten Free Honey Cornbread & Muffin Mix
• 2 Cups of Milk
• 2/3 Cups of Vegetable Oil
• 2 Eggs

Dressing

• 1 Large Onion, finely diced
• 3 Ribs of Celery, finely diced
• 3 Cloves Garlic, smashed and finely diced
• 1 Pound of Italian Pork Sausage
• 1 Cup of Apple Cider
• 1/2 Bunch of Sage, finely chopped
• 3/4 Cup Coarsly Chopped Walnuts
• 2 to 3 Cups of Chicken Stock
• 1/2 Head of Fennel
• 2 Granny Smith apples, peeled and cut into cubes

1. The day before make the cornbread as instructed on the box. Once cool cut into half inch squares and leave out to get a bit stale.
2. In a large saute pan set over medium-high heat, melt 2 tablespoons butter. Add the celery, garlic, onions and fennel, sprinkle with the salt and cook until the vegetables are translucent, about 5 minutes. Add the mixture to the bowl of bread and mix.
3. In the same saute pan, add the remaining 2 tablespoons butter and let brown for 30 seconds. Add the apples and nutmeg and saute until the apples are tender, 3 to 4 minutes. Add the apples to the bread bowl and mix.
4. Add the sausage to the pan and cook, breaking it up as it browns, 8 to 10 minutes. Add the apple cider and transfer the sausage to the bread bowl and mix. Mix in the parsley and sage.
5. Transfer the bread mixture to the prepared baking dish. Pour the chicken stock evenly over the bread mixture. Finish with the freshly ground pepper. Put the baking dish on the middle oven rack and bake, uncovered, until golden brown, about 40 minutes.

Notes

• Every so often fennel will be unavailable. I just add an extra cellery rib or two.