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Peach Pecan Sausage Cornbread Stuffing
Peach Pecan Sausage Cornbread Stuffing
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Savory stuffing with fresh pecans, fresh peaches and pork sausage. Great side dish compliment for Thanksgiving, Christmas, New Years or Easter.

Prep time
0:20
Bake/Cook time
0:45
Yield
8 servings
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Peach Pecan Sausage Cornbread Stuffing
Dark Brown Sugar
Prep time :
0:20
Bake/Cook time :
0:45
Yield :
8 servings

INGREDIENTS

  • One 9-inch pan baked cornbread, crumbled
  • 1 package (16 ounces) pork sausage roll
  • 1 cup chopped celery
  • 1/2 cup finely chopped onion
  • 1 cup dried peaches, chopped
  • 2 tablespoons Imperial Sugar Dark Brown Sugar
  • 1/2 teaspoon dried thyme leaves
  • 1 cup chopped pecans, divided
  • 1/4 cup chopped fresh parsley
  • 1 1/2 cups chicken broth

DIRECTIONS

  1. Preheat oven to 350°F.  Place corn bread onto a large baking sheet. Bake for 15-20 minutes or until lightly toasted.
  2. Cook sausage, celery and onion in large skillet over medium-high heat 8-10 minutes or until sausage is thoroughly cooked, stirring frequently; drain. Stir in peaches, brown sugar and thyme. Cook and stir for 4 minutes.
  3. Spoon into a large bowl. Add cornbread, 1/2 of pecans and parsley; mix lightly. Add broth; mixing just until blended.
  4. Spoon into lightly greased 2 quart casserole dish; cover. Top with remaining pecans.
  5. Bake for 45 minutes or until hot, uncovering after 35 minutes.
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