Apricot and Sausage Cornbread Stuffing

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.

Step: 1

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.

Step: 2

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.

Step: 3

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

Step: 4

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.

Per Serving: 226 calories; protein 4.1g; carbohydrates 13.3g; fat 18g; cholesterol 39.9mg; sodium 318.9mg.

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One make sure is also can make to cooking process . You don’t want to overcommit your oven by making to do list three dishes at once in there, or be rounding four pans on the stovetop . But sometimes you can made a dish do more often .