SAUSAGE, BACON, APPLE AND CORNBREAD STUFFING
This is a great, moist stuffing recipe that uses cornbread and white bread along with sausage, bacon, mushrooms and apples. It is my favorite dish at Thanksgiving!
Provided by JakesMom311
Categories Side Dish Stuffing and Dressing Recipes Sausage Stuffing and Dressing Recipes
Time 1h40m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease 9x13 inch baking dish.
- Place the cubed cornbread and bread stuffing mix into a large bowl. Set aside.
- Place the chopped sausage links and ground sausage in a skillet; cook and stir over medium-high heat until evenly browned. Drain, and place sausage into a bowl. Using the same skillet, cook the bacon over medium heat until evenly browned. Drain bacon on paper towels. Drain excess bacon fat from the skillet. Stir the cooked sausage and bacon into the cornbread mixture.
- Using the same skillet, cook the celery and onion over medium heat until transparent and tender, about 5 minutes. Stir into the cornbread mixture.
- Stir the mushrooms, parsley, and apples into the cornbread mixture. Season with salt, pepper, and sage. Pour enough chicken broth over the cornbread mixture to moisten thoroughly, and toss to distribute evenly. Spoon the mixture into the prepared baking dish.
- Bake in preheated oven until top is toasted and the center is firm, about 45 minutes.
Nutrition Facts : Calories 476.2 calories, Carbohydrate 53 g, Cholesterol 65.5 mg, Fat 19.7 g, Fiber 4.2 g, Protein 21.3 g, SaturatedFat 6.5 g, Sodium 1789 mg, Sugar 10.2 g
APPLE PECAN CORNBREAD DRESSING
Savory, yet sweet, this cornbread dressing will satisfy anyone's appetite. Two teaspoons of dried parsley flakes can be substituted for fresh parsley.
Provided by Earla Taylor
Categories Side Dish Stuffing and Dressing Recipes Vegetarian Stuffing and Dressing Recipes
Time 55m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Butter a 3 quart casserole dish.
- Melt the butter in a heavy saucepan, and saute the celery and onion for 8 to 10 minutes, or until tender.
- In a large bowl, combine the cornbread, stuffing mix, parsley, ginger, and salt. Mix in the celery and onion mixture, chopped apple, chopped pecans, apple juice, and beaten eggs. Spoon dressing into prepared casserole dish.
- Bake for 30 to 35 minutes in the preheated oven, or until heated through, and lightly browned on top.
Nutrition Facts : Calories 599.9 calories, Carbohydrate 67.6 g, Cholesterol 146.1 mg, Fat 31.9 g, Fiber 5.6 g, Protein 12.3 g, SaturatedFat 14.4 g, Sodium 1244.1 mg, Sugar 18.5 g
APPLE SAGE CORNBREAD-STUFFED PORK CHOPS FOR TWO
These pork chops are going to be a date night favorite in your household this fall. It's a warm, hearty dish that you can make together: One of you can hold the pork chop as the other stuffs it, or vice versa.
Provided by Food Network
Categories main-dish
Time 1h15m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Slice into the pork chops horizontally, but not all the way through. (You're essentially butterflying the pork chops and giving them a little pouch.) Set aside.
- In a large skillet over medium-high heat, heat up 1 tablespoon olive oil. Add the garlic and onion and saute until fragrant and softened, about 3 minutes. Add the apple, carrots and celery and cook until softened, 7 to 10 minutes.
- Add in the cornbread, chicken broth and sage leaves, and stir to incorporate. Season with salt and pepper to taste. Remove the skillet from the heat and let the filling cool for 10 minutes.
- Carefully spoon the filling into the pork chops. If they become full and you can no longer stuff anymore, that's ok-save the filling to eat on the side. Use toothpicks to secure the chops shut. If the toothpicks poke out, use scissors to trim them flush to the pork chops.
- In the same skillet you used earlier, heat up the remaining tablespoon olive oil. Sear the pork chops, 3 to 5 minutes per side. Turn the heat down to medium and continue cooking, flipping occasionally, until the pork chops have cooked through completely, 15 to 20 minutes. Serve warm with the additional cornbread stuffing!
CORNBREAD, APPLE, AND SAUSAGE STUFFING
This flavorful dressing, made with cornbread, sausage, and apples, is a family recipe of chef Chris Schlesinger. Pair with his Brined and Roasted Turkey.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Yield Makes enough stuffing for a 12- to 15-pound turkey
Number Of Ingredients 9
Steps:
- Preheat the oven to 300 degrees. Place cornbread cubes on a baking sheet in a single layer. Bake until dry, about 20 minutes; set aside.
- In a large saute pan over medium heat, cook sausage until it's no longer pink. Transfer to a small bowl; set aside.
- Melt butter in the same saute pan. Add onion and celery, and cook over medium heat until translucent, 10 to 15 minutes. Add apples and cranberries, stir to combine, and cook 5 minutes. Add half-and-half, and cook, stirring for 3 minutes. Add sage, and remove from heat. Transfer to a large bowl. Add cornbread and sausage; stir to combine. Let cool completely before stuffing the turkey, or store in an airtight container in the refrigerator for up to 2 days.
SAUSAGE & APPLE CORNBREAD BAKE
Steps:
- Preheat oven to 400°. In a large skillet, cook sausage over medium heat until no longer pink, 6-8 minutes, breaking into crumbles; drain. Transfer to a greased 8-in. square baking dish. Top with apples., In a small bowl, combine muffin mix, milk and egg just until moistened. Pour over apples. Bake, uncovered, until edges are golden brown and a toothpick inserted in center comes out clean, 30-40 minutes. Let stand 10 minutes before serving. Serve with maple syrup., Make-Ahead: Refrigerate unbaked casserole, covered, several hours or overnight. To use, preheat oven to 400°. Remove casserole from refrigerator while oven heats. Bake as directed, increasing time as necessary until edges are golden brown and a toothpick inserted in center comes out clean. Serve with syrup.
Nutrition Facts : Calories 618 calories, Fat 34g fat (10g saturated fat), Cholesterol 111mg cholesterol, Sodium 1209mg sodium, Carbohydrate 61g carbohydrate (27g sugars, Fiber 6g fiber), Protein 19g protein.
CORNBREAD, SAUSAGE, APPLE, & PECAN STUFFING
Breads, fruit, nuts, and sausage combine to make a tasty stuffing for a 20-lb turkey or a casserole of dressing on the side. If you're using a smaller turkey, you can put excess stuffing in a smaller casserole dish and bake it while the turkey's resting before carving. Southern influenced, this has become our favorite dressing for Thanksgiving or any special occasion. You could add other fruits (cranberry AND apple, for example) or different nuts or seasonings to suit your tastes. Adapted from "The Silver Palate Cookbook".
Provided by Lizzie-Babette
Categories Breads
Time 2h10m
Yield 12-14 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 325 degrees Fahrenheit.
- Melt half the butter in a large skillet.
- Add onions and cook over medium-low to medium heat until tender and lightly browned, about 25 minutes.
- Remove onion and butter from pan and put in a very large bowl to be mixed later.
- In same skillet, melt rest of the butter, add apple, and cook quickly over high heat until lightly browned, but not mushy.
- Remove apples and butter from pan and put in the bowl with the onions.
- With the pan back on the burner, add sausage, crumbling as you cook it over medium heat, and cook until lightly browned.
- When done, remove with a slotted spoon and add it to the mixing bowl.
- Reserve drippings for basting later.
- Add remaining ingredients to the mixing bowl and combine gently.
- If you're going to stuff a turkey, cool completely in the refrigerator first.
- To cook it as a separate dressing, spoon the mixture into a large casserole (13 x 9 or slightly larger), cover with aluminum foil and bake for 30- 45 minutes at 325, basting occasionally with cooking juices from the turkey or with reserved sausage fat, if needed.
- Uncover the pan for the last 10 minutes of cooking to brown.
- Serve hot or warm.
- Note: You may need to use additional broth (approximately one 14 ounce can) as necessary to adjust the moistness of the stuffing to your taste, or if there are insufficient drippings from your poultry.
- Note: To make these as individual stuffing muffins, add one egg to the mix before baking to help the muffins keep their shape.
APPLE AND SAUSAGE CORNBREAD STUFFING
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.
Provided by B.E. Larkin
Categories Side Dish Stuffing and Dressing Recipes Sausage Stuffing and Dressing Recipes
Time 1h30m
Yield 8
Number Of Ingredients 9
Steps:
- 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 : Calories 453.2 calories, Carbohydrate 58 g, Cholesterol 43 mg, Fat 17.3 g, Fiber 2.1 g, Protein 16.5 g, SaturatedFat 4.3 g, Sodium 1431 mg, Sugar 10.8 g
MOM'S APPLE CORNBREAD STUFFING
My speedy recipe is be-all and end-all stuffing in our family. Not surprisingly, never have leftovers. -Marie Forte, Raritan, New Jersey
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 16 servings.
Number Of Ingredients 4
Steps:
- Preheat oven to 350°. Combine apples, stuffing and melted butter. Add broth; mix well., Transfer to a greased 13x9-in. baking dish. Bake until golden brown, 35-40 minutes.
Nutrition Facts : Calories 183 calories, Fat 7g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 434mg sodium, Carbohydrate 28g carbohydrate (8g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
UPSIDE-DOWN SAUSAGE-APPLE CORNBREAD
I got this recipe out of a local newspaper about 12 years ago. It makes a nice breakfast or brunch dish.
Provided by MA in Florida
Categories Breads
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Grease bottom and sides of a 8" or 9" square baking pan.
- Brown the sausages in a medium skillet over moderately high heat, rotating them until browned and cooked through.
- Remove the sausage and discard all but 2 tablespoons of the drippings.
- Add butter and brown sugar to the pan.
- Heat, stirring until sugar is melted.
- Add apples and saute them over moderate heat, turning occasionally, until soft (about 10 min).
- Arrange sausages in rows across the prepared pan.
- Insert the apple slices, round side down, between the sausages, wedging them in tightly.
- Pour over juices from the skillet (the pan can be covered and refrigerated overnight at this point, if desired).
- Bring to room temperature before proceeding.
- Preheat oven to 400°F
- To make cornbread, stir together the flour, cornmeal, brown sugar, baking powder, and salt in a medium bowl.
- Add the egg, melted butter and milk.
- Stir with a wooden spoon until well combined.
- Pour the batter over the sausage and apples, smoothing the top to cover well.
- Bake for 25 minutes or until cake tester inserted in middle comes out clean.
- Remove from oven.
- Immediately invert onto a serving dish.
- Cut into squares and serve.
PORK LOIN WITH APPLE-CORNBREAD STUFFING
The clear, sharp sweetness of apples makes the fruit an excellent companion to rich meats like pork.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Cook bacon in a large (9-quart) heavy-bottomed pot over medium heat until browned and crisp, 5 to 7 minutes. Transfer with a slotted spoon to paper towels to drain.
- Add chopped onions, fennel, and chopped apple to fat in pot; cook over medium heat, stirring occasionally, until just golden brown, about 8 minutes. Add thyme, rosemary, and chopped sage; cook 2 minutes. Season with salt and pepper. Transfer to a bowl; let cool completely. Keep pot on stove with heat off.
- Add corn bread, stock, and reserved bacon to bowl. Season stuffing with salt and pepper, and gently stir (do not break up corn bread too much).
- Generously season cut side of pork with salt and pepper, and then spread with apple-corn bread stuffing, leaving a 1/2-inch border on all sides. Starting from one short side, roll up pork, encasing the stuffing.Tie rolled pork at 1-inch intervals with kitchen twine. Generously season rolled pork with salt and pepper.
- Heat oil in pot over high heat until hot but not smoking. Brown pork all over, about 10 minutes total. Transfer pork to a large plate. Pour off fat from pot; blot any left in pot with paper towels.
- Bring cider to a boil in pot, and deglaze pot by scraping up brown bits with a wooden spoon. Return pork to pot; put cipollini onions, peeled apples, and sage leaves around sides. Transfer to oven; cook, uncovered, 30 minutes.
- Turn pork over; add unpeeled apples. Cook until an instant-read thermometer inserted at least 2 inches into pork registers 140 degrees. about 15 minutes more.
- Let pork stand in pot at room temperature 15 minutes; transfer to a carving board. Discard twine. Cut pork into 1/2-inch-thick slices. Serve with apples, onions, and sauce from pot.
APPLE CORNBREAD CRISP
With its hearty ingredients and quick prep time, this warm apple crisp makes a smart dessert for any fall night. It reminds me of the recipe my grandmother would serve after our big family seafood dinners. It's absolutely wonderful topped with ice cream. -Julie Peterson, Crofton, Maryland
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. Stir together apples and 1/4 cup brown sugar. In another bowl, combine cornbread mix, oats, cinnamon and remaining brown sugar. Cut in butter until crumbly., Add 1/2 cup cornbread mixture to apples. Transfer to a greased 8-in. square baking dish. Sprinkle remaining cornbread mixture over top. Bake until filling is bubbly and topping golden brown, 30-35 minutes. Serve warm.
Nutrition Facts : Calories 421 calories, Fat 15g fat (7g saturated fat), Cholesterol 26mg cholesterol, Sodium 413mg sodium, Carbohydrate 70g carbohydrate (43g sugars, Fiber 5g fiber), Protein 4g protein.
APPLE-CRANBERRY CORNBREAD STUFFING
This is an easy, sweet apple-cornbread stuffing. Can be stuffed in a turkey or baked in a casserole.
Provided by doreen bunten
Categories Cornbread Stuffing and Dressing
Time 1h
Yield 12
Number Of Ingredients 12
Steps:
- Pour 2 cups hot water over dried cranberries and let stand until rehydrated, about 20 minutes. Drain.
- Meanwhile, preheat the oven to 375 degrees F (190 degrees C). Grease a large baking dish.
- Heat 2 tablespoons butter in a pot over medium-high heat. Saute apples, celery, and onion in the hot butter until light brown and softened, 5 to 7 minutes, adding cranberries during the last few minutes.
- Transfer sauteed mixture to a large bowl. Add stuffing mix, chicken stock, melted butter, poultry seasoning, sage, rosemary, salt, and pepper. Mix well. Transfer to the prepared baking dish.
- Bake in the preheated oven until golden and set, 20 to 30 minutes.
Nutrition Facts : Calories 394.2 calories, Carbohydrate 65 g, Cholesterol 26.1 mg, Fat 11.9 g, Fiber 4.6 g, Protein 8.9 g, SaturatedFat 6.6 g, Sodium 1531.4 mg, Sugar 11.8 g
GLUTEN-FREE APPLE-PECAN CORNBREAD STUFFING
Silvana Nardone, the founding editor of the food magazine Every Day With Rachel Ray, developed this recipe for her gluten-intolerant son, Isaiah. Instead of toasting the cornbread, you can spread out the pieces on a baking sheet and let them sit on your counter top overnight, uncovered, to dry out.
Provided by Tara Parker-Pope
Categories casseroles, side dish
Time 1h45m
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- Prepare the cornbread. Preheat oven to 350 degrees Fahrenheit. Grease a 4 1/2-inch by 8 1/2-inch loaf pan. In a small bowl, stir together the milk and vinegar. In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda and salt. Stir in the milk mixture, eggs and oil until just blended; fold in the corn kernels. Pour the batter into the prepared pan.
- Bake until golden and a toothpick inserted in the center comes out clean, about 45 minutes. Let cool completely in the pan set on a wire rack.
- Prepare the stuffing. Preheat oven to 350 degrees. Generously grease an 8-inch square pan with olive oil. In a skillet, heat the olive oil over medium heat. Add the onion and celery and cook until softened, about five minutes; season with 1/2 teaspoon salt and 1/4 teaspoon pepper, or to taste.
- In a large bowl, toss together the onion mixture, cornbread, apple and herb blend. Transfer to the prepared pan. Scatter the pecans on top and cover with foil; bake for 15 minutes. Remove the foil; bake until crispy and golden, about 20 minutes more.
Nutrition Facts : @context http, Calories 606, UnsaturatedFat 19 grams, Carbohydrate 86 grams, Fat 24 grams, Fiber 5 grams, Protein 12 grams, SaturatedFat 3 grams, Sodium 926 milligrams, Sugar 12 grams, TransFat 0 grams
APPLE BRINED PORK CHOPS W/ SAUSAGE AND CORNBREAD STUFFING
A little bit of work, but well worth it! Use your favorite bbq sauce or try recipe #318384. From Dinosaur Bar B Q
Provided by princessmommie
Categories Pork
Time 1h30m
Yield 4 chops, 4 serving(s)
Number Of Ingredients 16
Steps:
- Brine chops 8 - 24 hours before cooking using recipe #318423.
- Fire up the grill and then make the stuffing. Dump the cornbread into a bowl and set aside. Grab a skillet and melt the butter in it over meduim-high heat. Toss in the onions and peppers and season with salt and pepper. Cook til soft, then toss in the garlic and cook for 1 minute more. Strip the casing off the sausage and crumble it into the skillet. Cook til it loses its pink color, chopping and stirring constantly to break up the pieces. Scrape it all into the corn bread. Mix in the parsley, pecorino romano cheese, and eggs and season it all with thyme, 1 tsp salt and 1 tsp pepper.
- Take the chops out of the brine and dry them off. Push 2 large pinches of stuffing into the pocket of each chop. Really stuff it in there tightly, filling it nice and full. Brush the chops with olive oil and season both sides with pepper. See how the grill's doing. Pile the coals to one side. Sear the chops directly over the coals, 3 to 4 minutes per side. Be careful not to overcook them at this point, because it will make them curl up.
- Slide the chops to the other side of the grill, away from the coals. Cover the grill and adjust the heat so that it's about 350 degrees inside. Cook the chops for 45 to 50 minutes. Take their temperature by inserting an instant-read thermometer horizontally into the meat, parallel to and close to the bone without touching it. When it reads 145 degrees, bast the chops with the Mutha Sauce, or your favorite bbq sauce. Cover the grill again and continue cooking for another 10 minutes, or til the internal meat temperature reaches 150 degrees.
- Pull those plump babies off the grill and eat em' up without delay.
Nutrition Facts : Calories 894.2, Fat 46.9, SaturatedFat 18.7, Cholesterol 413, Sodium 1484.7, Carbohydrate 8.7, Fiber 1.3, Sugar 2.8, Protein 103
APPLE CORNBREAD
A different twist on corn bread, this is sweet and very moist. It's been a favorite with hubby and the kids around here for years. If you dice the apples very finely, they almost disappear into the batter; leave them larger for chunks of fruity flavor. This is also good with cinnamon mixed into the batter (I usually do that more for a breakfast/brunch than dinner). Originally submitted by Nancy Kirkland in a church cookbook from Maryland.
Provided by winkki
Categories Quick Breads
Time 35m
Yield 9 pieces
Number Of Ingredients 9
Steps:
- Mix dry ingredients; set aside.
- In another bowl, combine milk, egg, and shortening (you may want to warm the milk slightly to keep the shortening from clumping back up, but not too much or you'll cook the egg).
- Add cornmeal mixture to wet ingredients.
- Add apple and stir gently; batter will be very thick.
- Pour into greased 9x9" pan and bake at 425 for 20-25 minutes.
- (To make sure it cooks through in the middle, since it is a heavier-than-usual cornbread batter, you may want to check about 20 min-- if the center still seems uncooked, cover with foil to prevent overbrowning and increase cook time as needed).
APPLE-SAGE CORNBREAD STUFFING
Celebrate with cornbread stuffing that is packed with apples, leeks and fresh herbs.
Provided by Food Network
Time 1h
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F. Butter a 2-quart baking dish.
- Heat the butter in a medium skillet set over medium heat. Add the leek and cook, stirring occasionally until soft, 8 to 10 minutes. Add the apples and cook until slightly soft, about 5 minutes. Remove from the heat and transfer to a large bowl.
- Add the cornbread, parsley and sage to the leek mixture. Gradually add the broth, stirring gently until the cornbread is well moistened but not soggy. Season with salt and pepper.
- Spread out in the prepared baking dish and bake until heated through and lightly browned, about 30 minutes. Sprinkle with parsley before serving.
- Copyright 2016 Television Food Network, G.P. All rights reserved.
CINNAMON-CORNBREAD WAFFLES WITH APPLE-CINNAMON SYRUP
Warm up a cool morning with toasty homemade waffles. Surprise family and friends with an extra sprinkle of cinnamon for a special touch.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 30m
Yield 7
Number Of Ingredients 8
Steps:
- In medium microwavable bowl, mix pie filling and maple syrup. Microwave uncovered on High 1 to 2 minutes or until warm; set aside.
- Heat waffle iron. (Waffle irons without a nonstick coating may need to be brushed with vegetable oil or sprayed with cooking spray before batter for each waffle is added.)
- In medium bowl, stir waffle ingredients with spoon until blended. Pour batter onto hot waffle iron. (Check manufacturer's directions for recommended amount of batter.) Close lid of waffle iron.
- Bake 4 to 5 minutes or until steaming stops. Carefully remove waffle. Repeat with remaining batter. Serve waffles with syrup.
Nutrition Facts : Calories 390, Carbohydrate 71 g, Cholesterol 35 mg, Fat 1 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 370 mg, Sugar 29 g, TransFat 1 g
ACORN SQUASH WITH APPLE-CORNBREAD STUFFING
Saw this on the Weber Grill site and decided to try it. Some prep work involved but very good. Pretty filling by itself but we served this with cheese ravioli on the side. This stuffed squash would also be great with pork or turkey.
Provided by Busy Lindsay
Categories < 4 Hours
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Grill squash halves, cut side down, over indirect medium heat for 40 minutes, turning once about half way through. Remove from the grill and let stand at room temperature.
- Meanwhile, in a small saucepan over medium heat, cook cranberry juice until reduced to about 1/3 to 1/4 cup, this should take about 20 minutes.
- Grill the apple, cut side down, over direct medium heat, for 8 to 10 minutes, turning once. Allow apple to cool slightly; chop and set aside. In a large pan over medium heat, warm the olive oil. Add the garlic and onion and sauté until the onion is translucent, about 4 minutes. Turn heat off and add the chopped apple, crumbled cornbread, crandberries, pecans, tyme and sage. Add salt and pepper to taste. Mix to combine ingredients.
- Spoon about 1 tablespoon of the reduced cranberry juice in the cavity of each squash half and then spoon in about 1/2 cup of the stuffing. Grill stuffed squash over medium heat until the squash is tender and the stuffing is golden, about 5 - 8 minutes.
APPLE, SAUSAGE & CORNBREAD STUFFING CUPS
Baked in muffin cups, these individually sized cornbread cups make a perfect autumn side dish.
Provided by Crisco
Categories Trusted Brands: Recipes and Tips Crisco®
Time 45m
Yield 12
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees F. Coat 12 muffin cups with no-stick cooking spray. Combine stuffing mix and apple in large bowl.
- Heat oil in large skillet over medium heat. Add onions and celery, cook 2 to 3 minutes or until tender. Add sausage. Cook 5 to 6 minutes until browned. Remove from heat. Combine sausage mixture, broth and egg with cornbread mixture. Press evenly into prepared muffin cups.
- Bake 30 to 34 minutes or until lightly browned. Cool 5 minutes.
Nutrition Facts : Calories 283.5 calories, Carbohydrate 29 g, Cholesterol 37.8 mg, Fat 14.3 g, Fiber 2 g, Protein 10.1 g, SaturatedFat 3.5 g, Sodium 1083.9 mg, Sugar 2.9 g
GREEN CHILE APPLE CHORIZO CORNBREAD STUFFING
Categories Pork
Number Of Ingredients 1
Steps:
- see apple and sausage stuffing recipe/pine nuts chile corn bread stuffing can use with pork loin
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