Sausage Cornbread Stuffing
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
5 |
cups |
cornbread -- staled and cubed |
|
1 |
large |
sweet onion -- diced |
|
1 |
whole |
apple -- peeled and diced |
|
1 |
cup |
celery -- diced |
|
8 |
ounces |
mushroom caps -- diced |
|
1 |
cup |
cranberries -- diced |
|
1 |
pound |
sausage |
|
2 |
cloves |
garlic -- minced |
|
1/2 |
teaspoon |
salt |
|
1/2 |
teaspoon |
sage |
|
1/2 |
teaspoon |
thyme |
|
1/2 |
teaspoon |
rosemary |
|
1 |
small |
red pepper -- diced |
|
3 1/2 |
cups |
low sodium chicken broth |
|
1 |
tablespoon |
extra virgin olive oil |
|
1/2 |
cup |
walnuts -- diced |
|
Heat oven to 300°F. Spread bread onto a baking sheet and bake for 10 to 15 minutes to dry out. Stir a couple of times. Cool. Raise oven temperature to 350°F. Add oil to large frying pan and heat to medium. Add onions, red pepper, and celery and cook until starting to soften. Add mushrooms and cook until water evaporates and mushrooms start to brown. Add sausage and cook until no brown remains. Drain excess fat off and return to heat. Add garlic and cook until fragrant about one minute. Add walnuts, salt, sage, thyme, and rosemary. Cook for one minute and remove from heat. In a large bowl add cornbread, apples, and sausage mixture. Stir to combine. Add chicken broth and stir to make sure the bread soaks up liquid. Transfer to baking dish. Bake for 30 to 35 minutes or until stuffing is heated all the way through and is browned on top. Notes: To dry bread cubes heat oven to 300°F. Cut bread into 1/2 inch cubes and place in a single layer on baking sheet. Bake for 10 to 15 minutes stirring half way through. Makes 12 servings |
Per Serving: 500 Calories; 26g Fat (47.3% calories from fat); 16g Protein; 50g Carbohydrate; 2g Dietary Fiber; 65mg Cholesterol; 1151mg Sodium. Exchanges: 3 Grain (Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 5 Fat. |