Blog posts
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, by Amber Chase Meet the Maker: Bert Davis of DaySol Coffee Lab
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, by Amber Chase Meet the Maker: Haand
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, by brittany furbee Meet the Maker: Jaclyn Glatzer of Aussie Select
From the TLP Test Kitchen
Photo by: Andrew Cebulka
Yields
6-8 servings
Ingredients
8 cups cubed cornbread (using Altman Farm's Heirloom Yellow Stone Ground Cornbread Mix)
4 tablespoons butter
1 large yellow onion, chopped
1 apple, peeled and diced
3 stalks celery, chopped
1 cup cubed Andouille sausage
3 eggs
3 cups chicken stock
1 tablespoon chopped sage
1 tablespoon chopped thyme
¼ cup chopped parsley
2 teaspoons kosher salt
½ teaspoon pepper
Directions