Corn Bread, Sausage and Apple Stuffing
This classic cornbread and sausage stuffing with apple works well with poultry and pork.
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
- Preheat oven to 350°F (175°C).
- In a large skillet, cook sausage until brown. Remove sausage; drain and set aside.
- 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.
- 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. Cover and bake for 25 to 30 minutes or until heated through.
Makes enough stuffing for 1 (12 to 16-pound) turkey; 8 servings.