 Kentucky Cornbread & Sausage Stuffing
Makes enough stuffing for 5-pound chicken, 8 side-dish servings
|
|
|
|
Ingredients
|
|
1/2
|
pound BOB EVANS® Original Recipe Roll Sausage
|
|
3
|
cups fresh bread cubes, dried or toasted
|
|
3
|
cups crumbled prepared cornbread
|
|
1
|
large apple, peeled and chopped
|
|
1
|
small onion, chopped
|
|
1
|
cup chicken or turkey broth
|
|
2
|
tablespoons minced fresh parsley
|
|
1
|
teaspoon salt
|
|
1
|
teaspoon rubbed sage or poultry seasoning
|
|
1/4
|
teaspoon black pepper
|
|
|
|
|
|
|
|
|
|
Crumble sausage into small skillet. Cook over medium heat until browned, stirring occasionally. Place sausage and drippings in large bowl. Add remaining ingredients; toss lightly. Use to stuff chicken loosely just before roasting. Or, place stuffing in greased 13×9-inch baking dish. Add additional broth for moister stuffing, if desired. Bake in 350°F oven 30 minutes. Leftover stuffing should be removed from bird and stored separately in refrigerator. Reheat thoroughly before serving.
|
| |
|
Serving suggestion
Double this recipe to stuff 12- to 15-pound turkey.
|
|
|
|
© Bob Evans®
|
|
|
|
|
|
Printed
from fbnr.com
|
|
