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| Apple & Sausage Cornbread Stuffing
two 8 .5 ounce packages of dry corn muffin mix
1 pound of pork sausage links, thinly sliced
1 Granny Smith apple, peeled, cored and chopped
1/2 pound of fresh mushrooms, sliced
1 cup of chopped celery
1 cup of chopped onion
2 cloves garlic, chopped
8 slices of white bread, cut into cubes
Salt and pepper to taste |
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Prepare corn muffin mix according to package directions. Cool and crumble. Preheat oven to 350ºF. Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside. In a large skillet over medium heat, slowly cook and stir the mushrooms, celery, onion and garlic until soft. In a large bowl, mix the crumbled prepared corn muffin mix, sausage, mushroom mixture, apple, bread, salt and pepper. Transfer the mixture to a medium baking dish. Bake in the preheated oven for 45 minutes, or until lightly browned. |
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