Apricot and Sausage Cornbread Stuffing recipe

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Ingredients

½ pound bulk pork sausage
1 cup salted butter, divided
1 cup coarsely chopped onion
1 cup coarsely chopped celery
½ cup chopped dried apricots
1 cup chopped toasted pecans
½ cup chopped fresh parsley
6 cups crumbled cornbread

Nutrition Info

226.4 calories
carbohydrate: 13.3 g
cholesterol: 39.9 mg
fat: 18 g
fiber: 1.9 g
protein: 4.1 g
saturatedFat: 7.7 g
servingSize: -
sodium: 318.9 mg
sugar: 3.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat a large skillet over medium heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.

  2. Melt 1/2 cup of butter in a large skillet over medium heat. Add onion and celery, saute until vegetables are tender, about 10 minutes. Stir in apricots and cook for 2 minutes more. Stir in sausage, pecans, and parsley. Remove from heat.

  3. Melt remaining butter in a small saucepan over medium-low heat.

  4. Pour crumbled cornbread into a large mixing bowl, add sausage mixture. Stir in melted butter until stuffing feels moist. Let cool to room temperature before using.

Recipe Yield

10 cups

Recipe Note

Use a cornbread mix (following the directions on the box) as the base for this apricot and sausage stuffing. As a general rule, you will need 3/4 cup of stuffing for every pound of turkey.

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