Cornbread Stuffing with Sweet Apple Chicken Sausage

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al fresco All Natural 0

"Cornbread Stuffing with Sweet Apple Chicken Sausage"
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  1. Pre-heat oven to 350 °.
  2. Heat a large sauté pan over medium high heat, coat with canola oil.
  3. Saute the onions and celery until translucent, 3-5 minutes.
  4. Add the al fresco Sweet Apple Chicken Sausage, fresh herbs, and the Granny Smith apples, sauté until the sausage is lightly browned, 3-5 minutes.
  5. Add the dried cranberries, salt, pepper, and chicken broth.
  6. Stir until the seasonings are incorporated.
  7. Add the cornbread cubes and toss until evenly combined.
  8. Transfer to a 12" casserole dish (coated with cooking spray).
  9. Bake covered for 15-20 minutes until thoroughly heated.
  10. Ideal with poultry dishes; serve with roasted turkey or chicken.