Sausage and Pecan Apple Butter Cornbread Stuffing
12
servings1
hour1
hourIngredients
- 10-12 cups
of your favorite cornbread, **dried out slightly and broken into cubes
- 1 lb
ground country sausage
- 1 cup
onions, diced
- 1 cup
celery, diced
- 2
Granny Smith apples, diced
- 2 cups
pecans, chopped
- 2
cloves garlic, minced
- 2 oz
butter, melted
- 2 cups
chicken broth
- 2 tsp
salt
- 1 tsp
white pepper
Directions
Preheat your oven to 350°.
Put cornbread cubes into a large bowl. Set aside.
Take 1 Tsp of the Apple Pecan Butter and stir in with the onions making sure to coat them evenly.
In a large skillet add melted butter, celery, apples and garlic, saute until softened.
Add onions and country sausage and cook until sausage is cooked through.
Add melted Pecan Apple Butter and cook for 1 minute longer, stirring constantly.
Add mixture to cornbread cubes and toss until evenly coated.
Add broth, pecans, salt and pepper.
Stir gently.
Spoon stuffing into prepared baking dish and cover with foil.
Bake until heated through, about 35 minutes.
Uncover and bake an additional 15 to 20 minutes or until the top is golden and crisp.
Serve while hot.
Did you make this recipe?
Tag @fischerandwieser on Instagram and hashtag it with #fwrecipe
Like this recipe?
Follow @fischerwieser on Pinterest
