Ingredients

• 1 tablespoon olive oil
• 1 pound Italian sausage, casing removed
• 1 medium onions, chopped
• 2 stalks celery, chopped
• Salt and freshly ground black pepper
• 1 Granny Smith apple, peeled and chopped coarsely
• 1 teaspoon freshly minced thyme leaves
• 1 teaspoon freshly chopped sage leaves
• 1/2 cup bourbon
• 1 1/4 pounds cubed and dried cornbread stuffing, store-bought
• 1/4 cup chopped fresh parsley leaves
• 2 cups turkey or low-sodium chicken stock
• 2 eggs, beaten
• 1/2 cup chopped pecans

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Instructions

1. Watch how to make this recipe.
2. Preheat oven to 350 degrees F.
3. Heat olive oil over medium-high heat in 12-inch skillet.
4. Cook sausage for 5 to 7 minutes until browned. Add onions and celery and saute until softened. Add salt and pepper, to taste. Mix in apples, thyme and sage and saute for another 2 minutes. Add bourbon. Allow to simmer until bourbon is almost evaporated; 1 to 2 minutes.
5. In a large bowl, add cornbread stuffing, parsley, chicken stock, eggs and pecans. Mix well. Mix in vegetable mixture to bowl. Combine and stir well together. Add to a large casserole dish and bake for 30 minutes.