Corn Bread, Sausage & Apple Stuffing
1/2 lb (8 oz.) Breakfast Sausage (Ground or Chopped Links; Regular or Maple)
2 cups Apple, chopped & unpeeled
3/4 cup onion, chopped
1/3 cup REAL butter
1 teaspoon poultry seasoning
1/8 teaspoon cracked, black pepper
6 cups cornbread, coarsely crumbled (leftovers are fine)
1/4-1/2 cup chicken broth
Dash garlic salt & parsley
Heat oven to 350 degrees F. In a large cast iron 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, garlic salt 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 buttered 2-quart casserole, baking dish or deep cast iron skillet.
Cover and bake for 25 to 30 minutes or until heated through. Serves 8.
This takes about 15-20 minutes to put together, then bakes. Super easy & delicious!
*Original recipe from National Pork Board. Adapted to our family's taste & budget.