Cornbread Stuffing with Sweet Apple Chicken Sausage
170Calories 6gFat 340mgSodium More
Nutritional Info Per Serving
Sodium340mg Sugars15g
Total Fat6g Cholesterol20mg
Carbohydrates25g Dietary Fiber2g
Saturated Fat1g Protein5g
  • Preheat oven to 350 degrees.
  • Heat a large skillet over medium high heat, coat with canola oil. Saute the onions and celery until translucent for 3 - 5 minutes.
  • 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.
  • 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.
  • 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.

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

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