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Cornbread-Sausage Stuffing with Apples

» Julee Rosso and Sheila Lukins, The Silver Palate Cookbook, page 96. — Good.

This is tasty, but needs work. It's too dry for starters (probably not a problem when cooked inside a bird) so I would recommend moistening it with stock before baking. Additionally, while the mix of breads (1/3 white, 1/3 whole wheat, 1/3 cornbread) is very nice, it's not really what is promised in the name of the dish. I may bring it up to 2/3 cornbread and 1/3 wheat the next time I make it. Very substantial, a nice dish. I served it as a main course. [ 07.31.11 ]

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