3 Tbsp. Canola Oil
2 Sweet or Spicy Italian Sausage Links-meat removed from casing
1 Cup Onions-small diced
½ Cup Celery-small diced
½ Cup Apple-peeled, cored and diced
2 Tbsp. Jalapeno Peppers-finely chopped (optional)
1 Cup Corn Kernels-canned drained or frozen thawed
½ Cup Dried Cranberries or any mix of favorite dried fruits
3 Cups Cornbread -broken into ½” pieces
2 Eggs
Salt and Black Pepper to taste
In a large sauté pan, melt the butter. Add the canola oil and sausage. Cook for about 3 minutes or until sausage is nearly cooked through. Add the onions, celery and apple. Cook for about 3 minutes until all is softened and sweet smelling. Add jalapeno peppers, cook for 30 seconds and transfer the mixture into a large bowl. Add the corn kernels, dried cranberries,cornbread, and the eggs . Mix together until incorporated, seasoning with salt and black pepper.
Transfer the mixture into a greased casserole dish, smoothing out to an even depth. This stuffing can be covered and refrigerated until the day needed, or bake in a 400f oven for about 45 minutes or until the top is browned and the inside is hot. Enjoy and Happy Thanksgiving.
