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Taste of Home

Deluxe Cornbread Stuffing

TOTAL TIME: Prep: 20 min. Bake: 55 min. YIELD: 12 servings.
When my husband and I were newlyweds and far from family, we invited friends over for a traditional Thanksgiving feast. I searched for stuffing recipes and combined the best aspects of several to create this one. Everyone liked it, and I still make it for holidays. —Pamela Rickman, Valdosta, Georgia

Ingredients

  • 6 cups crumbled cornbread
  • 2 cups white bread cubes, toasted
  • 1 cup chopped pecans
  • 1/4 cup minced fresh parsley
  • 1 teaspoon dried thyme
  • 1/2 teaspoon rubbed sage
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 pound bulk pork sausage
  • 2 tablespoons butter
  • 2 large tart apples, diced
  • 1 cup diced celery
  • 1 medium onion, finely chopped
  • 1-3/4 to 2-1/4 cups chicken broth

Directions

  • 1. Preheat oven to 350°. In a large bowl, combine the cornbread, bread cubes, pecans and seasonings; set aside. Crumble sausage into a large cast-iron or other ovenproof skillet; cook over medium heat until no longer pink, breaking into crumbles. Remove with slotted spoon; drain on paper towels.
  • 2. Add butter to drippings; saute the apples, celery and onion until tender. Add to bread mixture; stir in sausage and enough broth to moisten.
  • 3. Spoon mixture into cast-iron skillet; cover and bake for 45 minutes. Uncover and bake just until set, about 10 minutes longer.

Nutrition Facts

1 cup: 326 calories, 18g fat (4g saturated fat), 19mg cholesterol, 780mg sodium, 35g carbohydrate (8g sugars, 4g fiber), 8g protein.

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