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Our favorite cornbread stuffing, made with chicken sausage and tons of sage, and then baked into stuffing balls for a beautiful presentation. The perfect addition to your holiday table! Ingredients - 1 tablespoon butter - 1 onion chopped - 1 cup celery chopped - 1 apple chopped - 1 green bell pepper chopped - 1/4 cup fresh sage chopped - 3/4 teaspoon sea salt - 1/2 pound sweet Italian chicken sausage or sub pork sausage - 1/2 cup apple cider - 1/2 cup chicken broth - 4 cups cornbread cut into cubes - 1 egg Instructions - In a large skillet over medium heat, add butter, onions, celery, bell pepper, and apple. Saute for about 15 minutes until very soft. - Season the vegetable mixture with salt and sage. Add the sausage, and continue to cook until sausage is cooked through. - Add the apple cider and chicken broth, and simmer until the liquid is reduced to half. - Add the cornbread, and stir well to combine, then remove from heat. - Once the mixture has had 5 minutes to cool down, add a beaten egg, and then stir to coat. - Bake in the Sharp Superheated Steam Countertop Oven for 15 minutes on 400 degrees F. - Serve as a side at a holiday meal, or as a main course for a festive winter dinner. Prep Time 15 minutes Cook Time 35 minutes Total Time 50 minutes Servings 12 portions