Ingredients for Cornbread Sausage Apple Pecan Stuffing
- 1/4 cup unsalted butter
- 1 cup chopped yellow onion
- 1 1/2 cups chopped tart apples
- 1 lb breakfast sausage
- 6 cups crumbled cornbread
- Whole Wheat Bread
- French Bread
- 1 teaspoon dried thyme
- 1 1/2 teaspoons dried sage
- 1 teaspoon salt and 1/2 teaspoon black pepper
- 1/4 cup chopped fresh Italian parsley
- 1/2 cup dried cranberries
- 1 cup pecan halves
- 1 1/2 cups chicken broth
- 1 1/2 cups chopped celery
- 2 large eggs
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How to Make Cornbread Sausage Apple Pecan Stuffing
- Preheat oven to 350°F (175°C).
- In a large skillet, brown the sausage over medium heat, breaking it up with a spoon. Drain off any excess grease.
- In a large bowl, combine the crumbled cornbread, sausage, diced apples, pecans, celery, onion, sage, thyme, salt, and pepper.
- In a separate bowl, whisk together the chicken broth and eggs.
- Pour the wet ingredients into the dry ingredients and gently toss to combine. Do not overmix.
- If stuffing a turkey, loosely fill the cavity. Reserve extra stuffing for a casserole dish.
- For casserole, transfer stuffing to a greased baking dish.
- Bake uncovered for 60-75 minutes, or until heated through and golden brown. If stuffing a turkey, bake alongside the turkey during the last hour of cooking time, ensuring the internal temperature of the stuffing reaches 165°F (74°C).
- Let stand for 10 minutes before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
32 g
Sugar
33g
Fat
59g
Carbs
14g
