Sausage-Apple Corn Bread Stuffing
Nutritional Information: per serving: 302 cal., 19 g fat (7 g sat. fat), 26 g carbo., 114 mg chol., 9 g pro., 2 g fiber, 563 mg sodium. Daily RDA values: 10% vit. A, 8% vit. C, 6% calcium, 10% iron.
|6 ounces||bulk pork sausage|
|1/4 cups||parsley, chopped|
|1/4 cups||chopped pecans, toasted|
|1/3 cups||dried cranberries|
|1||Granny Smith or McIntosh apple, chopped|
|2 1/2 cups||dried corn bread cubes|
|2 1/2 cups||dried white bread cubes|
|1/4 cups||celery, chopped|
|1/3 cups||onion, finely chopped|
|1 tablespoons||fresh sage or thyme|
- Preheat oven to 325°F. In a skillet brown sausage over medium heat; drain. Remove sausage from skillet; set aside. In the same skillet cook onion and celery in butter over medium heat until tender; set aside. In a small bowl whisk together eggs, milk and salt; set aside.
- In a large bowl toss together bread cubes, apple, cranberries, pecans and herbs. Add sausage and celery mixture. Pour egg mixture over top; tossing lightly to combine.
- Transfer bread mixture to a buttered 2-quart casserole.* Bake, covered, for 30 minutes. Uncover and bake 15 minutes more or until heated through. Makes 8 to 10 servings.
- *Tip: To bake stuffing in a turkey, stuff turkey just before roasting. Use ½ to ¾ cup stuffing per pound of turkey. Pack the stuffing loosely; it expands as it cooks. Use an instant-read thermometer to ensure that stuffing reaches 165°F. Remove stuffing as soon as turkey comes out of the oven.