-
-
My review
Apple and Sausage Cornbread Stuffing
B.E. Larkin
"Prepare this easy, tasty stuffing in a baking dish, or use it to stuff a big bird. Apple and sausage give it a sweet and savory flavor."
Added to shopping list.
Go to shopping list.
Ingredients
1 h 30 m servings 453 calsOriginal recipe yields 8 servings (8 to 10 servings)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- 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.
Nutrition Facts
Per Serving: 453 calories; 17.3 g fat; 58 g carbohydrates; 16.5 g protein; 43 mg cholesterol; 1431 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 2836 Ratings
-
-
-
-
-
Most helpful positive review
11/21/2001
I added 2 eggs and a can of chicken broth. I'm thinking that a couple of liquid ingredients were missing from this recipe. But the end result was very tasty.
Most helpful critical review
12/6/2004
This was a really good recipe, but I had to change somethings around. Thank god I got a can of chicken stock at the store just incase, because it would've been to dry without it. Also, I used ji...
Most helpful
Most positive
Least positive
Newest
11/21/2001
I added 2 eggs and a can of chicken broth. I'm thinking that a couple of liquid ingredients were missing from this recipe. But the end result was very tasty.
12/6/2004
This was a really good recipe, but I had to change somethings around. Thank god I got a can of chicken stock at the store just incase, because it would've been to dry without it. Also, I used ji...
2/2/2002
Good recipe--very nice flavor. I left out the garlic and celery (don't care for celery), and used pepperidge farm corn bread stuffing mix (12 ozs)--also added a can of chicken broth. Next time...
11/26/2005
Great recipe. I thought it was too dry, so instead of adding chicken stock, I added a cup or so of organic apple juice, which was fantastic. I also used chicken sausage instead of pork sausage...
3/9/2003
I wish there were 20 stars for this! We love this as a stuffing in between 2 pork chops. There is plenty for 6-8 chops (2 per stack)with a bit leftover in the pan. The flavor combo is great...I...
4/2/2002
Very good, but I am glad that I read the suggestion to add liquid (I used a can of chicken broth). I omitted the mushrooms and added extra sausage and apples. I chopped the apples very coarsely ...
11/21/2010
So I've prepared a very similar version my whole life, never dry! The difference is I chop the onion, celery and apple then boil gently till tender, adding water as needed. It does take about 90...
5/4/2002
This came out pretty dry. I had to add a lot of chicken stock and put it back in the oven. Plus it is way too much, cut it in half and add 2 to 3 cups of stock.