Ingredients
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2 (8 ounce) packages corn bread mix
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2 tablespoons vegetable oil
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1 pound spicy pork sausage
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2 onions, chopped
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2 apples, cored and chopped
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4 stalks celery, diced
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¾ cup chicken broth
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¼ cup unsalted butter, melted
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¼ cup chopped fresh parsley
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2 teaspoons rubbed sage
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½ teaspoon dried thyme
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½ teaspoon dried rosemary
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½ teaspoon salt
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¼ teaspoon ground black pepper
Directions
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Bake cornbread according to package directions. Cool and crumble into a large bowl.
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Preheat oven to 375 degrees F (190 degrees C). Heat oil in a large skillet over medium-high heat. Cook sausage until brown and crumbly, remove from the skillet but keep the oil in the pan. Add onions, apples and celery; cook stirring occasionally until tender, about 5 minutes.
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Toss the cooked mixture and the sausage into the bowl with the crumbled cornbread. Stir in the chicken broth and melted butter. Season with parsley, sage, thyme, rosemary salt and pepper. Blend well and press into a 9x13 inch baking dish.
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Bake in the preheated oven for 35 to 45 minutes.
Nutrition Facts (per serving)
379 | Calories |
25g | Fat |
31g | Carbs |
8g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 379 | |
% Daily Value * | |
Total Fat 25g | 32% |
Saturated Fat 9g | 46% |
Cholesterol 37mg | 12% |
Sodium 964mg | 42% |
Total Carbohydrate 31g | 11% |
Dietary Fiber 1g | 5% |
Total Sugars 7g | |
Protein 8g | 16% |
Vitamin C 5mg | 6% |
Calcium 111mg | 9% |
Iron 2mg | 9% |
Potassium 174mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.