A delightful twist on a classic stuffing recipe, perfect for holiday gatherings.
Preheat your oven to 325°F.
Preheating ensures even cooking and the right texture for your dressing.
Melt half of the butter in a large skillet over medium heat.
Use unsalted butter to control the saltiness of the dish.
Add the onions to the skillet and cook until they are tender and lightly browned, about 25 minutes.
Stir occasionally to prevent the onions from burning.
Transfer the cooked onions to a large mixing bowl.
Use a slotted spoon to leave any excess butter in the skillet.
In the same skillet, melt the remaining butter and add the apples. Cook over high heat until lightly browned but not mushy.
High heat helps caramelize the apples for added flavor.
Transfer the cooked apples to the mixing bowl with the onions.
Mix gently to avoid breaking the apple pieces.
Add the sausage to the skillet and cook over medium heat, breaking it into small pieces, until browned.
Drain excess fat for a lighter dish.
Transfer the cooked sausage to the mixing bowl.
Ensure the sausage is evenly distributed in the mixture.
Add the thyme, sage, parsley, cranberries, pecans, chicken broth, and crumbled cornbread to the mixing bowl. Mix gently to combine.
Adjust the amount of broth to achieve your desired consistency.
Transfer the mixture to a greased casserole dish, cover with aluminum foil, and bake for 30 minutes.
Covering the dish helps retain moisture during baking.
Remove the foil and bake for an additional 10 minutes to brown the top.
For a crispier top, broil for the last 2 minutes.
Serve the dressing warm as a side dish.
Garnish with fresh parsley for a pop of color.
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