Cornbread Stuffing with Sausage and Apple

• servings: 12 servings
• active time: 20 minutes
• total time: 1 hour 20 minutes

Ingredients

2 8.5 ounce packages Jiffy Corn Muffin Mix

2 large eggs

⅔ cup milk

16 ounce tube regular pork sausage (such as Jimmy Dean's)

¼ cup unsalted butter (half a stick)

1 cup celery, diced

1/2 fennel bulb

½ cup onion, diced

1 apple, peeled and diced (any apple works)

1 tablespoon fresh sage leaves, minced

1 teaspoon dried thyme

½ teaspoon kosher salt

1 large egg, beaten

2 14.5 ounce cans low sodium chicken broth

Directions

Preheat oven to 350 degrees. Coat a 9 x 13 inch baking pan with cooking spray. In a large bowl, whisk together the corn bread mix, 2 eggs, and milk. Pour into baking pan and bake for 20-25 minutes. Set aside to cool. Cut up cornbread into 2 inch cubes and place in a large mixing bowl.

To make the stuffing, heat a large skillet over medium high heat. Add the pork sausage and use a spoon to break it up while cooking. Cook for about 5-6 minutes, until cooked through. Add to the cornbread mixture.

Return the skillet to the stove and add in the butter and celery, cooking until celery starts to soften, about 4 minutes. Add in the onion, apple, sage, thyme, and salt and cook for another 5 minutes until onion and apple soften. Add to the cornbread mixture. Toss together the ingredients. (If making ahead, refrigerate this mixture and proceed to next step when ready to bake.)

Preheat oven to 375 degrees. Add in the beaten egg and broth and toss gently to combine. Pour into 9x13 inch baking pan. Cover with foil and bake for 30 minutes. Uncover and bake for another 10 minutes until top is lightly browned.

Nutrition

• Calories: 287 kcal
• Total Fat: 18 g
• Saturated Fat: 8 g
• Unsaturated Fat: 9 g
• Trans Fat: 1 g
• Cholesterol: 102 mg
• Sodium: 548 mg
• Total Carbohydrate: 20 g
• Dietary Fiber: 1 g
• Total Sugars: 8 g
• Protein: 10 g