A Sakura Story: Seattle - Thanksgiving 2014

Seattle - Thanksgiving 2014

This years Thanksgiving was extra special as it was the first time my immediate family had all been together at Thanksgiving for probably six or seven years...maybe longer. My parents did most of the cooking but I took on making the stuffing using a recipe that my friend Bonnie shared with me. She had used this special family recipe the previous year when I hosted Thanksgiving at our place for 20 of our friends and I totally fell in love with it. The cornbread stuffing recipe is seriously so amazing I kindly going to share the details with you so next Thanksgiving you can all enjoy it too!

Corn Bread Stuffing
Serves: 8
Ingredients:

1 Tbsp olive oil
1 cup celery
1 1/2 cups onion
4 cups Fuji apple
3 Tbsp flat leaf parsley
1 Tbsp sage
1 Tbsp thyme
2 tsp rosemary
10 cups cornbread
2 cups chestnuts
2 cups cooked crumbles Italian sausage
1 tsp salt
1 tsp black pepper
1 eggs
3 1/4 cups chicken broth
4 Tbsp butter

Directions:

Preheat oven to 350. Coat 9x13 dish with olive oil. Heat remaining 1 tsp olive oil in a large nonstick skillet over med heat. Add celery, onion. Sauté 5 min. Add apple, parsley, sage ,thyme, rose merry, sauté 3 min. Combine apple mixture, bread, chestnuts, sausage, egg, hot chicken broth in a large bowl. Mixture should be moist but not soaked. Spoon into baking dish. Dot with butter cove tight foil, bake 350 for 30 min. Uncover bake for 25 min until top is golden brown. Let sit for 15-20 min. Serve.