recipes
All-American Corn Bread, Apple and Sausage Stuffing
Sausage, apples, celery and onions team up with corn bread for a true all-American stuffing tradition.
- Servings
- cook method
- prep
- cook
- ready
- 16
- Bake/Roast
- 30 minutes
- 1 - 2 hours
- Less than 2 1/2 hours
Ingredients
- No-stick cooking spray
- 1 package (16 ounces) bulk pork sausage
- 1/2 cup butter
- 1 cup finely chopped onions
- 1 cup finely chopped celery
- 3 1/2 cups coarsely chopped cooking apples
- 3/4 cup chopped walnuts, optional
- 2 teaspoons ground ginger
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1 package (14 ounces) cornbread stuffing crumbs
- 1 1/2 cups apple cider
- 1 1/2 cups canned chicken broth
- Directions
- Nutrition Info
- Serving Suggestions
-
Preheat oven to 325°F. Spray 13×9-inch baking dish with cooking spray. Set aside.
Brown sausage in large skillet on medium-high heat, stirring occasionally to crumble sausage; drain. Set aside. Wipe skillet with paper towels.
Melt butter in same skillet on medium heat. Add onions and celery. Cook and stir 5 minutes.
Stir in apples. Cook 10 minutes, stirring occasionally. Stir in walnuts, ginger, salt and pepper. Remove from heat.
Place corn bread stuffing crumbs in large bowl. Stir in sausage and vegetable mixture. Add cider and broth, stirring until well blended. Spoon into prepared baking dish.
Bake 25 to 30 minutes or until heated through (165°F)
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