Use your family's favorite sausage or one of the Quick-Mix sausage recipes in Sausage Recipes category. Serve along side Boneless, Herb-Crusted Leg of Pork or Apricot-Glazed Ham.

Corn Bread, Sausage and Apple Stuffing

8 ounces bulk pork sausage
2 cups chopped unpeeled apple
3/4 cup chopped onion
1/3 cup butter or margarine
1 teaspoon poultry seasoning
1/8 teaspoon black pepper
6 cups coarsely crumbled corn bread
1/4 cup chopped fresh parsley
1/4 to 1/2 cup reduced-sodium chicken broth

1. Heat oven to 350°F (175°C).
2. In a large skillet, cook sausage until brown. Remove sausage; drain and set aside.
3. Drain fat from skillet. In the same skillet, cook apple and onion in hot butter until tender. Remove from heat. Stir in poultry seasoning and black pepper.
4. In a large bowl, combine sausage, apple mixture, corn bread and parsley. Drizzle with enough chicken broth to moisten, tossing gently. Transfer to a greased 2-quart casserole.
5. Cover and bake for 25 to 30 minutes or until heated through.

Serves 8.

Recipe provided courtesy of Pork: The Other White Meat.