Sausage, Bacon, Apple and Cornbread Stuffing Best Family Recipes With Bacon

recipes with bacon, exactly how should we love thee? Letrrrs count the ways! For breakfast, lunch, dinner, dessert, and everything in between, see our favorite new ways to cook because of this most magical and seductive of ingredients for just a month's price of dishes including bacon and potato casseroles, bacon jam, bacon mac and cheese, bacon-topped salads, bacon dip, bacon sandwiches, recipes for chicken with bacon perhaps even bacon cookies.

Sausage, Bacon, Apple and Cornbread Stuffing

"This is a great, moist stuffing recipe that uses cornbread and white bread along with sausage, bacon, mushrooms and apples. It is my favorite dish at Thanksgiving!"

Ingredients :

  • 1 (9x9 inch) pan cornbread, cut into small cubes
  • 1 (14 ounce) package dry bread stuffing mix
  • 8 ounces pork sausage links, finely chopped
  • 1 pound bulk pork sausage
  • 1/2 pound bacon slices, chopped
  • 1 cup chopped celery
  • 1 cup chopped onion
  • 1 (16 ounce) package mushrooms, sliced
  • 1 cup chopped fresh parsley
  • 2 Granny Smith apples - peeled, cored and chopped
  • 1 pinch salt and ground black pepper to taste
  • 1 tablespoon dried sage leaves, or amount to taste
  • 2 (13.75 ounce) cans chicken broth, or as needed

Instructions :

Prep : 30M Cook : 12M Ready in : 1H40M
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease 9x13 inch baking dish.
  • Place the cubed cornbread and bread stuffing mix into a large bowl. Set aside.
  • Place the chopped sausage links and ground sausage in a skillet; cook and stir over medium-high heat until evenly browned. Drain, and place sausage into a bowl. Using the same skillet, cook the bacon over medium heat until evenly browned. Drain bacon on paper towels. Drain excess bacon fat from the skillet. Stir the cooked sausage and bacon into the cornbread mixture.
  • Using the same skillet, cook the celery and onion over medium heat until transparent and tender, about 5 minutes. Stir into the cornbread mixture.
  • Stir the mushrooms, parsley, and apples into the cornbread mixture. Season with salt, pepper, and sage. Pour enough chicken broth over the cornbread mixture to moisten thoroughly, and toss to distribute evenly. Spoon the mixture into the prepared baking dish.
  • Bake in preheated oven until top is toasted and the center is firm, about 45 minutes.

Notes :

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