Cornbread Stuffing with Sausage and Apple
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Cornbread Stuffing with Sausage and Apple
Prep and Cook Time 20 minutes
YIELD Makes 4 servings
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INGREDIENTS
| 1/3 | cup pecan pieces |
| 1 | pound bulk pork sausage |
| 1 | large Jonathan apple |
| 1‑1/3 | cups chicken broth |
| 1/4 | cup apple juice |
| 6 | ounces seasoned cornbread stuffing mix |
PREPARATION:
- Preheat oven to 300°F. Place pecan pieces in shallow baking pan. Bake 6 to 8 minutes or until lightly browned, stirring frequently.
- Place sausage in large skillet; cook over high heat 10 minutes or until meat is no longer pink, stirring to break up meat. Pour off drippings.
- Meanwhile, coarsely chop apple. Place in 3-quart saucepan. Add chicken broth, apple juice and seasoning packet from stuffing mix. Bring to a boil, uncovered, over high heat. Remove from heat and stir in stuffing mix. Cover; let stand 3 to 5 minutes or until stuffing is moist and tender.
- Stir sausage into stuffing. Spoon into serving bowl and top with nuts.
This recipe appears in:
Southern
NUTRITIONAL INFORMATION:
| Sodium | 1569 mg |
| Protein | 16 g |
| Fiber | 1 g |
| Carbohydrate | 42 g |
| Cholesterol | 50 mg |
| Total Fat | 25 g |
| Calories | 460 |
DIETARY EXCHANGE:
| Meat | 1-1/2 |
| Fruit | 1/2 |
| Starch | 2-1/2 |
| Fat | 4 |
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