Alright, so you’ve got your cornbread made. That was the hard part whipping up the rest of the chicken apple sausage and cornbread stuffing is a snap. Here’s what you’ll need:4 tablespooons butter 1 lb. ground chicken 4 cloves garlic, chopped 2 teaspoons salt frehly ground pepper 1 teaspoon dried oregano 2 teaspoons paprika 1 teaspoon ground fennel seed 1 cup yellow onion, minced 1 cup celery, minced 2 golden dleicious apples, grated on a cheese grater 1 tablespoon fresh sage, cut into ciffonade 2 cups chicken stock 2 cups celery, sliced on the bias 1 recipe cornbread, cut into cubes hot sauce to taste Place a large saute pan over high heat, melt the butter and add the ground chicken. Add the garlic, salt, pepper to taste, dried oregano, paprika and fennel. Cook the chicken, breaking into crumbles with a wooden spoon until it is no longer pink. Add the minced celery and onion and the apples to the pan. Continue cooking until the onions are tender and slightly translucent. Stir in the sage and cook 30 seconds more before adding the stock and bringing the entire mixture to a boil. Place the sliced celery and cornbread in a large bowl. Add the simmering ground chicken mixture to the cornbread and thoroughly combine with a wooden spoon or spatula. Add hot sauce to taste. Transfer the stuffing to a gratin dish and bake at 350˚ until golden brown on top, about 25-35 minutes. Or use to fill your bird, you don’t have to go whole debone the entire brid in one piece then refill it with the stuffing route like I did:
I call it ‘Frankenchicken.’ Not a single bone in the whole thing, it’s like a turducken without the turduck.