Cornbread, Apple and Pecan Stuffing
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Cornbread, Apple and Pecan Stuffing
Cornbread, Apple and Pecan Stuffing
1 lb. sausage
3 tbsp. butter
2 Large green apples peeled, cored and diced
1 (16- oz.) container Raley's Mirepoix Vegetable Mix
6 cups crumbled day-old cornbread
1 (14.5- oz.) can Raley's Reduced-Sodium Chicken Broth
1 tbsp. fresh rosemary chopped
1 tbsp. sage chopped
1 tbsp. thyme chopped
1 cup chopped Emerald Pecan Pie Glazed Pecans
Freshly ground pepper to taste
Prep time: 20 minutes Cook time: about 1 1/2 hours total

Remove sausage from casings and crumble into a medium skillet. Cook for 10 minutes or until no longer pink; remove with a slotted spoon. Melt butter in same skillet. Add apples and mirepoix; cook for 10 minutes or until vegetables are soft. Stir together sausage, vegetables and cornbread in a large bowl with broth and herbs. Stir in pecans and season to taste with pepper. Transfer to a buttered 13-by-9-inch
baking dish and bake at 375F for 50 to 60 minutes or until heated through and lightly browned on top. May be made a day ahead and refrigerated until ready to bake.

Makes 12 servings.
Nutritional Information:
500 calories, 10 g protein, 32 g total fat (8 g sat., 0 g trans), 44 g carbohydrate, 3 g fiber, 25 g sugar, 40 mg cholesterol, 850 mg sodium, 12 points