- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 520.4
- Total Fat: 13.5 g
- Cholesterol: 63.0 mg
- Sodium: 856.7 mg
- Total Carbs: 71.4 g
- Dietary Fiber: 4.7 g
- Protein: 14.1 g
RC Cornbread Sausage StuffingSubmitted by: BREEZY85
IntroductionI was given a Royal Caribbean Cookbook as a gift and I love this recipe and I have replaced the old boring stuffing that used to be at my holiday table with this tasty dish. I was given a Royal Caribbean Cookbook as a gift and I love this recipe and I have replaced the old boring stuffing that used to be at my holiday table with this tasty dish.
3 links of Sweet Italian Sausage, casings removed
3 links of Hot Italian Sausage, casing removed
2 cups finly diced yellow onion
1 tbs sage (fresh or dried)
1 tbs rosemary ( i prefer dried)
2 tbs fresh sage
4 med Granny Smith Apples, chopped
1 cup parsley, (dried or fresh)
2 cups chicken stock
6 cups of cornbread crumbs (i buy 2 boxs of Jiffy Cornbread mix bake them together and then once baked and cooled i crumble it up makes it taste fresher)
Salt and Pepper to taste
2 cups of raisins (soak overnight in a sealable container with 1 cup brandy and 1 cup of port or enough to cover then completely.), drain before using.
Make fresh cornbread and then crumble.
Preheat the oven to 350 degrees. Lightly coat a baking dish with vegetable oil or spray with non stick spray.
In a large saute pan brown the sausage over medium-high heat. Drain off excress fat. Add the onion and cook, stirring until transulecent, about 2-3 minutes. Stir in the sage, rosemary, and thyme and transfer to a large bowl.
Add the remaining ingredients and stir until well combined. Pour the mixture into the prepaered baking dish and cover with aluminum foil. Bake for 45 minutes. Remove foil and bake for another 15 minutes or until the top is golden brown.
Number of Servings: 10
Recipe submitted by SparkPeople user BREEZY85.