Apple and Sausage Cornbread Stuffing recipe
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Ingredients
- 2 (8.5 ounce) packages dry corn muffin mix 1 pound pork sausage links, thinly sliced 1 Granny Smith apple - peeled, cored and chopped ½ pound fresh mushrooms, sliced 1 cup chopped celery 1 cup chopped onion 2 cloves garlic, chopped 8 slices white bread, cut into cubes salt and pepper to taste
Nutrition Info
- 453.2 caloriescarbohydrate: 58 gcholesterol: 43 mgfat: 17.3 gfiber: 2.1 gprotein: 16.5 gsaturatedFat: 4.3 gservingSize: -sodium: 1431 mgsugar: 10.8 gtransFat: : -unsaturatedFat: : -
Directions Apple and Sausage Cornbread Stuffing
Directions
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Prepare corn muffin mix according to package directions. Cool and crumble.
Preheat oven to 350 degrees F (175 degrees C).
Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
In a large skillet over medium heat, slowly cook and stir the mushrooms, celery, onion and garlic until soft.
In a large bowl, mix the crumbled prepared corn muffin mix, sausage, mushroom mixture, apple, bread, salt and pepper.
Transfer the mixture to a medium baking dish. Bake in the preheated oven 45 minutes, or until lightly browned.