CORN BREAD, SAUSAGE AND APPLE STUFFING
Serves 8.
8 ounces bulk pork sausage
2 cups chopped unpeeled apple
3/4 cup chopped onion
1/3 cup butter or margarine
1 teaspoon poultry seasoning
1/8 teaspoon black pepper
6 cups coarsely crumbled corn bread
1/4 cup chopped fresh parsley
1/4-1/2 cup reduced-sodium chicken broth
Cooking Directions
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.
Recipe courtesy of National Pork Board.
For more information about The Other White Meat, visit TheOtherWhiteMeat.com
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