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Dinner · Lunch · Side Dishes

Cornbread Stuffing with Sweet Apple Chicken Sausage

Cornbread Stuffing with Sweet Apple Chicken Sausage, using al fresco Sweet Apple Fully Cooked Chicken Sausage, with onions, celery, and apples recipe for foodservice application.

Serves 12

Cornbread Stuffing with Sweet Apple Chicken Sausage

Ingredients

  • 4 al fresco Sweet Apple Fully Cooked Chicken Sausage, diced
  • 12 ounces beaked cornbread cut into 1" cubes
  • 2 tablespoons canola oil
  • 1 cup chopped white onion
  • 1 cup diced celery
  • 1 tablespoon finely chopped sage
  • 1 tablespoon finely chopped thyme
  • 2 granny smith apples diced 1/2"
  • 2/3 cup dried cranberries
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon salt
  • 1/2 cup chicken broth
  • canola oil cooking spray

Directions

  1. Preheat oven to 350 degrees.
  2. Heat a large skillet over medium high heat, coat with canola oil. Saute the onions and celery until translucent for 3 - 5 minutes.
  3. Add the al fresco Sweet Apple Chicken Sausage, fresh herbs and the Granny Smith apples, saute until the sausage is lightly browned, 3 - 5 minutes.
  4. Add the dried cranberries, salt and pepper, chicken broth and stir until the seasonings are incorporated. Add the cornbread cubes and toss until evenly combined.
  5. Transfer to a casserole dish (spray with pan spray). Bake covered for 15 - 20 minutes until thoroughly heated. Ideal with poultry dishes, serve with roast turkey or chicken.

Per Serving

Nutritional Information

Calories
170
Total Fat
6g
Saturated Fat
1g
Cholesterol
20mg
Sodium
340mg
Carbohydrates
25g
Dietary Fiber
2g
Sugars
15g
Protein
5g

Made With

Kayem products in this recipe

#9705Al Fresco Sweet Apple Fully Cooked Chicken Sausage

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Ready to Serve.

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