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Spicy Buttermilk Oven-Fried Chicken
Contrary to popular belief, Southern cuisine does not have to involve frying everything (but it helps in many cases). Learn the secrets of country cooking with our Southern recipes. Y'all enjoy.
Cornbread Stuffing with Sausage and Apple
Prep and Cook Time: 20 minutes
Yield: Makes 4 servings
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:
1.
Preheat oven to 300°F. Place pecan pieces in shallow baking pan. Bake 6 to 8 minutes or until lightly browned, stirring frequently.
2.
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.
3.
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.
4.
Stir sausage into stuffing. Spoon into serving bowl and top with nuts.
Nutritional Information:
| Serving Size: | |
| 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 |
This recipe appears in:
Southern
