Apple, Sage, and Berries Stuffing
- Ready In:
- 1hr 5mins
- 1 1⁄2 lbs pork sausage, marinaded with sage
- 1⁄3 cup onion, diced
- 1⁄3 cup bell pepper, diced (green, red, yellow, or orange pepper)
- 1⁄3 cup celery, diced
- 1⁄2 cup berries (Welch's Berry Medley)
- 1 large apple, rinsed, peeled, cored, diced (Granny Smith or your favorite)
- 1 tablespoon flour
- 1 (14 ounce) can chicken broth
- 1 (6 ounce) box cornbread stuffing mix
- Note: If you can't find sage marinated pork, buy ground pork, add about 1 tablesp of sage, and mix together well. Let sit overnight, if possible. If not, let it sit for awhile.
- Preheat oven to 450. Preheat large saute pan on medium heat, then crumble sausage into pan (wash hands),.
- Stir in onions, pepper, celery, and the berry medley. Cook 5-7 minutes, stirring often until browned and vegetables are tender.
- Stir flour into sausage mixture and cook 2 minutes, stirring often, until flour is hot and well blended into mixture.
- Stir in apple, broth, and stuffing mix until well blended.
- Coat a 2-quart baking dish with cooking spray. Add stuffing mixture.
- Bake 20-25 minutes or until golden.
- Let stand 5 minutes before serving.
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RECIPE SUBMITTED BY
Currently we live in Florida but hail from Arizona and California, where our heart remains. Our Maltese (Kiehls) is the love of our life and he's a real pistol! I work for fire rescue in administrative support and my husband is a general contractor. We love the outdoors and being close to water (oceans/lakes/rivers); the mountains; the desert; and the tropics. Every place is unique and possesses an inherent and distinct vibe and beauty. Now that we live in this part of the world, we travel to the Caribbean and beyond as much as possible. When we are home, our favorite pass-time is getting together with friends, neighbors, and family for some laughs, great food, wine, and music. Recipezaar is fantastic! Rarely do I use a cookbook anymore! I don't post anything without first preparing it. Collectively we make cooking interesting and a pleasurable experience. Because everyone's tastebuds are different, I won't smack on other people's recipe. We deal with enough negative stuff in life and it's neither necessary 'nor productive for someone to read how much a beloved recipe was disliked. However, constructive comments and suggestions are always welcome. Let's keep this an upbeat experience for everyone!