Scrapple Cornbread Stuffing
- 2 teaspoon extra-virgin olive oil
- 1 tablespoon butter
- 1/2 cup onion, diced
- 1/2 cup celery diced
- 1 teaspoon salt
- 1 (16 oz) block of GODSHALL'S Turkey Scrapple, fried to brown and crisp outside
- 1 tablespoon garlic, minced
- 2 tablespoons fresh sage, finely chopped
- 2 tablespoons fresh rosemary, finely chopped
- 1 pint chicken stock, divided
- 5 cups stale cornbread, cubed
- 1/2 cups walnuts, chopped
- 1 Granny smith apple, peeled, cored and diced
- Preheat oven to 350⁰F. Spray 9x13-inch baking dish with non-stick spray. In large skillet, heat oil and butter over medium high heat and add onion, celery and salt. Turn onions and celery translucent, then lower heat to medium and add scrapple, garlic, sage and rosemary; sauté 3 minutes, stir continuously with wooden spoon to prevent ingredients sticking to pan and burning.
- Add half of stock and scrape up any brown bits from bottom of pan, then remove from heat and set aside.
- In large bowl, mix cornbread cubes, walnuts, and apple. Add scrapple mixture. Using your hands, combine meat and cornbread mixture break up any large or lumpy pieces. Slowly add second half of stock and stop before you have wet mush.
- Pour in stuffing mixture into sprayed baking dish. Bake 40-45 minutes until browned on top knife put into center comes out clean.