APRICOT AND SAUSAGE CORNBREAD STUFFING

Apricot and Sausage Cornbread Stuffing image

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.

Provided by maggie

Categories Side Dish Stuffing and Dressing Recipes Sausage Stuffing and Dressing Recipes

Time 1h25m

Yield 20

Number Of Ingredients 8

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

Steps:

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

Nutrition Facts : Calories 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, Sodium 318.9 mg, Sugar 3.8 g