Apple and Sausage Cornbread Stuffing recipe

8 servings

2 (8.5 ounce) packages dry corn muffin mix

1 pound pork sausage links, thinly sliced

1 Granny Smith apple - peeled, cored and chopped

1/2 pound fresh mushrooms, sliced

1 cup chopped celery

1 cup chopped onion

2 cloves garlic, chopped

8 slices white bread, cut into cubes

salt and pepper to taste

Prepare corn muffin mix according to package directions.

Cool and crumble.

Preheat oven to 350 degrees F (175 degrees C).

Place sausage in a large, deep skillet.

Cook over medium high heat until evenly brown.

Drain and set aside.

In a large skillet over medium heat, slowly cook and stir the mushrooms, celery, onion and garlic until soft.

In a large bowl, mix the crumbled prepared corn muffin mix, sausage, mushroom mixture, apple, bread, salt and pepper.

Transfer the mixture to a medium baking dish.

Bake in the preheated oven 45 minutes, or until lightly browned.