Cornbread-Sausage Stuffing with Pink Lady® Apples
  • CourseSide Dishes
  • CuisineKid-Friendly
  • 1lb ground pork sausagesage flavor sausage is recommended
  • 1cup sweet onionfinely chopped
  • 3/4cup celerychopped (about 2 stalks)
  • 1/2cup butter
  • 2 eggs
  • 1tsp poultry seasoning
  • 1/8tsp black pepper
  • 5cups rustic French breadcubed and dried
  • 5cups cornbreadcubed and toasted
  • 3/4cup toasted pecansroughly chopped
  • 1medium Pink Lady® applechopped
  • 1-1.5cups chicken broth
  1. In a large skillet, cook sausage until browned. Drain and set aside.
  2. Sauté onion and celery in butter until tender.
  3. In a large bowl, use fork to lightly beat eggs. Stir in poultry seasoning and pepper.
  4. Add French bread cubes and corn bread, toss until coated. Add sausage, vegetables, pecans and apples. Add enough broth to moisten (3/4 to 1 cup), tossing to mix well.
  5. Coat 8 x 13 baking dish with cooking spray. Spoon stuffing mixture in dish, drizzle with enough of the remaining chicken broth to make stuffing of desired moistness. Bake, lightly covered with foil, at 325 degrees for 40-45 minutes. Uncover after 35 minutes.
Recipe Notes

*Cornbread can be purchased or made from a boxed mix. For 5 cups, you will need 1-10  oz package cornbread mix or a 9x9x2 loaf.