Cornbread Stuffing with Sausage and Apple
Prep and Cook Time 20 minutes
Makes 4 servings
|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|
- 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.
|Total Fat||25 g|
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