Sausage, Apple and Cornbread Stuffing
Uncooked turkey sausage(s)
1 medium, chopped
2 stalk(s), medium, chopped
2 medium, cored and diced
¼ cup(s), chopped
1 tsp(s), or 2 Tbsp fresh, chopped
Cornbread stuffing dry mix
8 oz, (1 bag)
Fat free chicken broth
1½ cup(s), heated
⅛ tsp(s), or to taste
⅛ pinch, or to taste
- Coat a large, nonstick skillet with cooking spray; place over medium heat.
- Remove sausage from casing; add sausage to skillet and cook, breaking up into small pieces until no pink remains. Add apple juice and simmer, stirring constantly, until liquid evaporates. Remove sausage to large bowl; set aside.
- Melt butter in skillet. Add onion and celery; sauté until translucent, about 8 minutes. Stir in apples, parsley, thyme and poultry seasoning; cook about 3 minutes.
- Add stuffing to skillet; stir in enough chicken stock to moisten stuffing as you like it. Add to bowl with sausage; stir in enough chicken stock to moisten stuffing. Season to taste. Yields 3/4 cup per serving.