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 300F. 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 350F.

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 300F. 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.


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