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CAT CORA’S CORNBREAD, SAUSAGE AND APPLE STUFFING

CAT CORA’S CORNBREAD, SAUSAGE AND APPLE STUFFING

Serves 8

INGREDIENTS 

8 ounces bulk pork sausages

2 cups apples (unpeeled and chopped)

3/4 cup onions (chopped)

1/3 cup butter

Salt to taste 

Pepper to taste 

6 cups cornbread, diced small

1/4 cup fresh chopped parsley 

2 teaspoons fresh chopped thyme

1/2 cup chicken broth (reduced-sodium) 

 

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 salt and black pepper.

 

In a large bowl, combine sausage, apple mixture, corn bread, parsley and thyme. 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.



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