Cooper Boone’s Blue Ribbon Cornbread Stuffing
7 cups corn bread cubes – Cooper’s Corn Bread
1/3 cup plus 2 Tbs olive oil
2 medium yellow onions, diced
1/2 cup diced prunes
2 cups diced apples (Coop uses peeled Granny Smiths)
1 cup diced carrots
1 cup diced celery
3 garlic cloves, minced
1 pound spicy Italian ground sausage
2 cups chicken stock salt and pepper to taste
Preheat oven to 400 degrees. Make Cooper’s corn bread muffins. (Recipe below) Tear apart into approximately one-inch pieces. Place in a large mixing bowl and drizzle 1/3 cup olive oil over bread cubes and toss with hands. Place on a cookie sheet and toast in oven until golden brown. Remove and set aside.
Lower oven temperature to 350 degrees. Heat remaining olive oil in a large pan on medium heat and cook onions, apples, carrots, celery and garlic until just soft, about 5 to 7 minutes.
In a separate pan, brown sausage until cooked through, about 5 to 7 minutes, breaking it up into pieces with the back of a wooden spoon. Combine vegetable mixture and sausage in bowl with toasted bread cubes. Add chicken stock and mix thoroughly. Season to taste with salt and pepper. Place in a lightly greased baking dish (9x12 works best) and bake for 20 minutes.