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Corn Bread, Sausage, and Apple Stuffing

8 oz. pork sausage, bulk
2 cups apple, unpeeled and chopped
3/4 cup onion, chopped
1/3 cup butter
1 tsp. poultry seasoning
1/8 tsp. pepper
6 cups cornbread, coarsely crumbled
1/4 cup fresh parsley, chopped
1/4 to 1/2 cup chicken broth, reduced-sodium

Heat oven to 350 degrees. In a large skillet, cook sausage until brown. Remove sausage; drain and set aside. Drain fat from skillet. In the same skillet, cook apple and onion in hot butter until tender. Remove from heat. Stir in poultry seasoning and black pepper. In a large bowl, combine sausage, apple mixture, cornbread, and parsley. Drizzle with enough chicken broth to moisten, tossing gently. Transfer to a greased 2-quart casserole. Cover and bake for 25 to 30 minutes or until heated through. Serves 8.

 


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