Sausage & Apple Cornbread Stuffing Recipe | Easy Holiday Side Dish

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.

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