Come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Swap sponsored by Swanson Broth
- 1 pan baked cornbread, crumbled
- 1 bag Pepperidge Farms Herb Stuffing
- 1 tablespoon fresh thyme leaves
- 1/2 teaspoon dried leaf marjoram
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 pound pork sausage
- 6 tablespoons butter
- 2 cups chopped apple
- 1 cup chopped onion
- 1 cup chopped celery
- 1 can Swanson's chicken broth
Brown the sausage in a large skillet, crumbling as you cook until cooked through and no big lumps remain. Remove the sausage, drain and allow to cool slightly before adding to bread mixture.
|"Dry" ingredients with sausage added|
|Texture of "moistened" dressing|
|Should form a ball when squeezed together but still be crumbly when not pressed|
|Ready to bake|
Cover with foil and bake for about 30 minutes. Remove foil and bake for an additional 15 minutes to lightly brown top.
|Ready to eat!|
This dressing also makes great stuffing muffins or "stuffins". Instead of baking in a 9x13" dish, spray the cups of a muffin tin with non-stick spray and fill with dressing mix. Bake for 20-30 min. and serve. Makes 18 "stuffins".
This dressing freezes well too. Freeze before baking, then thaw overnight before baking as directed. If needed, add a little extra chicken broth...