How To Make Apricot and Sausage Cornbread Stuffing
Crumbled cornbread serves as the base of this cornbread stuffing recipe. It’s also enriched by apricots, sausages, pecans, and some fresh herbs.
Heat a large skillet over medium heat. Cook and stir sausage in the hot skillet for 5 to 7 minutes, until browned and crumbly. Drain and discard grease.
Melt ½ cup of butter in a large skillet over medium heat. Add onion and celery; saute for about 10 minutes or until vegetables are tender. 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.
- Calories: 608.30kcal
- Fat: 38.92g
- Saturated Fat: 15.69g
- Trans Fat: 0.77g
- Monounsaturated Fat: 13.04g
- Polyunsaturated Fat: 7.33g
- Carbohydrates: 54.63g
- Fiber: 1.96g
- Sugar: 4.93g
- Protein: 12.38g
- Cholesterol: 107.88mg
- Sodium: 1035.48mg
- Calcium: 298.55mg
- Potassium: 416.19mg
- Iron: 3.60mg
- Vitamin A: 188.24µg
- Vitamin C: 5.99mg
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