Kentucky Cornbread & Sausage Stuffing
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Why I Love This Recipe
Ingredients You'll Need
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.
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