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Apple and Sausage Cornbread Stuffing
2 (8.5 ounce) packages dry corn muffin mix
1 lb breakfast sausage links, sliced thin
1 Granny Smith apple - peeled, cored and chopped
1/2 lb fresh mushrooms, sliced
1 c chopped celery
1 c chopped onion
2 cloves garlic, chopped
8 slices white bread, cut into cubes
salt and pepper to taste

Prepare corn muffin mix according to package directions. Cool and crumble. Preheat oven to 350 degrees F (175 degrees C). Placesausage 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 45 minutes, or until lightly browned.
Recipe featured in Bread Daily on 11/15/01.