Cornbread Stuffing with Apples and Sausage (side dish)

Ingredients:

• 1 tbsp. l. olive oil
• 450 g raw Italian sausage, casings removed
• 1 medium onion, chopped
• 2 stalks celery, chopped
• 1 Granny Smith apple, peeled and diced
• 1 teaspoon chopped fresh thyme leaves
• 1 teaspoon chopped fresh sage leaves
• 0.5 cups bourbon
• 600 g store-bought cornbread filling
• 1/4 cup chopped fresh parsley
• 2 cups low-sodium chicken broth or turkey broth
• 2 eggs, beaten
• 0.5 cup chopped pecans

Preparation:

1. Preheat oven to 175°C.
2. Heat olive oil in a 12-inch skillet over medium-high heat. Cook the sausage for 5-7 minutes, until browned. Add the onion and celery and cook until softened. Season with salt and pepper to taste.
3. Stir in the apples, thyme, and sage and sauté for another 2 minutes. Add the bourbon. Simmer until the bourbon has almost evaporated, 1 to 2 minutes. When adding alcohol, remove the pan from the heat..
4. In a large bowl, add the cornbread filling, parsley, chicken broth, eggs, and pecans. Mix well. Combine with the vegetable mixture in the bowl. Mix well.
5. Place in a large pan and bake for 30 minutes.