"Cornbread stuffing with apples, cranberries, fresh herbs, and al fresco® Sweet Apple Chicken Sausage makes a perfect complement to roast turkey or chicken." — al fresco all natural
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1 (12 ounce) package
al fresco® Sweet Apple Chicken Sausage, sliced on bias 1/2-inch pieces
cornbread, cut into 1-inch cubes and baked in 325 degree oven for 15 minutes to dry out
white onion, chopped
fresh sage, finely chopped
fresh thyme, finely chopped
Granny Smith apples washed, cored, diced into 1/2-inch pieces
black pepper, ground
chicken broth, light, fat-free, reduced sodium
Canola cooking spray
This recipe for stuffing is very similar to my usual Thanksgiving dressing I have made for about 20 yrs. I usually use bulk breakfast sausage tho. I made the recipe according to directions except I found it needed alot more broth(at least 2 cups) I also found it a little too sweet since I used Jiffy cornbread mix instead of making a homemade non sweet cornbread for this recipe..and also bcuz of the sweet sausage. I figured out I like the Al Fresco sausages better, and they are not so chewy, if you remove the skin. It makes them much better in my opinion. Good recipe tho and it has all the flavors I love in a dressing.
This recipe is okay, but I have to admit that I'm not a fan of the sausage. I used pre-packaged cornbread stuffing cubes to save time, as well as subbing raisins for the cranberries. There are a few changes that could make it slightly better, however. With the onions, celery and apples in the pot, it was impossible to brown the sausage. I'd suggest that you brown it first -- remove it from the pan, saute the veggies and apples and add them back in. The flavor of the stuffing itself was very good, but I picked out the sausage. Not my favorite, I'm afraid.
A good starting point but there are some things I would change as it is a little bland and a little dry. The type of cornbread you use can greatly effect the flavor. I used store bought corn muffin tops that made an already somewhat sweet dish get sweeter. The next time I make this dish (I like the sausages) - I while dice the sausages, add some red peppers & spice as well as use a more traditional cornbread or cornbread stuffing mix.
I liked this a lot - it made a good stand alone dish and would make a good side dish as well. I thought the apple was a little overdone, considering it was in the sausage and two two chopped ones added to the stuffing. Next time I'll go with 1 granny smith.
I was pleasantly surprised by this recipe. I probably wouldn't have tried it had I not had a coupon for the sausage. It was bursting with flavor and I like a recipe with flavor. I probably wouldn't make it again only because no one else would help me eat it.
This was a really good stuffing! Very quick and easy, plus a nice change of pace from the standard stuffing. I didn't add any cranberries (none on hand) and I used the Al Fresco breakfast sausage. I will definitely make this one again, great side dish!
I am not a fan of fruit and meat together in a recipe. However, I was surprised... I thought I wouldn't like this at all, but it really wasn't that bad. I would go easier on the seasoning next time and possibly add less fruit, more meat, but that is my preference. My son wasn't too keen on it, but he did at least give it a try.
I liked the blend of flavors in this stuffing. The apple and cranberries added a nice sweetness. I increased the amount of broth to about 2 cups, because I like stuffing to be a little moister. One box of Jiffy cornbread mix made the perfect amount of cornbread. Good recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Cornbread Stuffing with al fresco(R) Sweet Apple Chicken Sausage
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 61
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