My aunt made this amazing stuffing for Christmas dinner. I know it’s not Christmas day anymore but it’s okay to have a family dinner the Monday after. I honestly think this is the tastiest stuffing I’ve had.

• 6 cups crumbled cornbread (to be cooked prior to this)
• 4 apples (cooking apples)
• 2 sprigs parsley
• 2 sprigs sage
• 2 sprigs rosemary
• 2 sprigs thyme
• 4 stalks celery
• 1 large yellow onion (2 small onions will work)
• 3/4 cup Half and Half
• 2 tablespoons olive oil
• 3 eggs
• 5 links Colosimo’s red wine sausage
• 8 tablespoons butter (this is a whole stick)
• 4 cloves garlic

Melt one stick of butter in a frying pan and soften your peeled cored diced apples and place these aside.

The purpose of the sausage is to help make a base for the stuffing. We can do this by slicing each sausage in half, then scraping the meat from the casing. Discard the case.  Brown the sausage like you would with ground beef. After the sausage is browned, add the sliced celery and onion. Cook until slightly tender.

Using your fingers, scrape the leaves from your sprigs of herbs and chop them finely before adding to the mixture.

Take your crumbled cornbread and mix with the apples. Blend the eggs with half and half then add to the cornbread mixture. Knead gently. Once this is all blended, mix with the sausage mixture by hand.  Make sure that things are moist enough to form into balls.

Roll into balls slightly smaller than your fist. You’ll only get one shot at shaping these correctly. Place into muffin cups in a muffin tin and bake at 375 for 20 – 30 minutes. For extra pizazz you can garnish each serving with a pecan or parsley or whatever you think would be good.

I may or may not edit this post in the near future for better readability.