Corn Bread, Sausage and Apple Stuffing
- TOTAL PREP TIME65 minutes
- DEGREE OF DIFFICULTYEasy
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- 8 ounces pork sausage bulk
- 2 cups apple unpeeled and chopped
- 3/4 cup onion chopped
- 1/3 cup butter
- 1 teaspoon poultry seasoning
- 1/8 teaspoon pepper
- 6 cups cornbread coarsely crumbled
- 1/4 cup fresh parsley chopped
- 1/4 - 1/2 cup chicken broth reduced-sodium
Heat oven to 350 degrees F. In a large skillet, cook sausage until brown. Remove sausage; drain and set aside. Drain fat from skillet. In the same skillet, cook apple and onion in hot butter until tender. Remove from heat. Stir in poultry seasoning and black pepper.
In a large bowl, combine sausage, apple mixture, corn bread and parsley. Drizzle with enough chicken broth to moisten, tossing gently. Transfer to a greased 2-quart casserole.
Cover and bake for 25 to 30 minutes or until heated through.
We live and farm in central Kansas. I actually started raising hogs in the late 1960's and have always had a love for raising pigs. In 1968, my friend gave me ten runt pigs. And that's all they were-runt pigs. That's what we started with.
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