KENTUCKY CORNBREAD & SAUSAGE STUFFING

 

  • Cooking Time: 30
  • Servings: 8
  • Preparation Time: 20

Ingredients

  • 1/2 lb. ground sausage (I use Jimmy Dean Sage flavored)
  • 3 Cups fresh bread cubes, dried or toasted
  • 3 Cups crumbled prepared cornbread
  • 1 large apple, peeled and chopped
  • 1 small onion, chopped
  • 1 Cup chicken or turkey broth
  • 2 Tbls minced parsley
  • 1 tsp. salt
  • 1 tsp. rubbed sage or poultry seasoning
  • 1/4 tsp. pepper

Directions

  • Crumble sausage into small skillet. Cook over medium-high heat until browned, stirring
  • occasionally.
  • Place sausage and drippings in large bowl. Add remaining ingredients, toss lightly. Use to stuff chicken loosely just before roasting. Or, place stuffing in greased 9 X 13-inch baking dish. Add additional broth for moister stuffing, if desired.
  • Bake at 350 degree F for 30 minutes. Leftover stuffing should be removed from bird and stored separately in refrigerator. Reheat thoroughly before serving.

Notes

Categories: Dinner  North American  Oven  Pork  Side Dish  Stuffing 
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