Cornbread Stuffing with al fresco® Sweet Apple Chicken Sausage

Cornbread Stuffing with al fresco® Sweet Apple Chicken Sausage

17

"Cornbread stuffing with apples, cranberries, fresh herbs, and al fresco® Sweet Apple Chicken Sausage makes a perfect complement to roast turkey or chicken."
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Ingredients

30 m servings 181 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 181 kcal
  • 9%
  • Fat:
  • 6.7 g
  • 10%
  • Carbs:
  • 23g
  • 7%
  • Protein:
  • 7.3 g
  • 15%
  • Cholesterol:
  • 35 mg
  • 12%
  • Sodium:
  • 409 mg
  • 16%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Pre-heat oven to 350 degrees F.
  2. Heat a large saute pan over medium high heat, coat with canola oil. Saute the onions and celery until translucent, 3-5 minutes. Add the al fresco Sweet Apple Chicken Sausage, fresh herbs, and the Granny Smith apples, saute until the sausage is lightly browned, 3-5 minutes.
  3. Add the dried cranberries, salt, pepper, and chicken broth. Stir until the seasonings are incorporated. Add the cornbread cubes and toss until evenly combined. Transfer to a 12-inch casserole dish (coated with cooking spray).
  4. Bake covered for 15-20 minutes until thoroughly heated.

Footnotes

  • NOTE: Ideal with poultry dishes; serve with roasted turkey or chicken.

Reviews

17
  1. 18 Ratings

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Most helpful positive review

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 excep...

Most helpful critical review

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 muf...

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 muf...

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...

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 excep...

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 one...

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 would...

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 sausa...

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 t...

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. ...

This was delicious! I tweaked a little, not out of choice, but because of what we had on hand, but I can't imagine it coming out bad. I used gala instead of granny smith apples and a red bell ...