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Oven-Roasted Boston Scrod
Learn how to prepare traditional Northeastern meals and dishes that will delight even the staunchest Yankee stomach.
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
