Recipe courtesy of Food Network
Apple-Sage Cornbread Stuffing
- Level: Easy
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 265
- Total Fat
- 10
- Saturated Fat
- 4
- Carbohydrates
- 38
- Dietary Fiber
- 1
- Sugar
- 4
- Protein
- 6
- Cholesterol
- 41
- Sodium
- 490
- Total: 1 hr
- Prep: 30 min
- Cook: 30 min
Ingredients
4 tablespoons unsalted butter, plus more for buttering the dish
1 large leek, white part with 1-inch of green, finely chopped and rinsed
2 small apples, peeled, cored and chopped
4 cups cubed day old cornbread
2 tablespoons finely chopped fresh flat-leaf parsley, plus more for topping
1 tablespoon finely chopped fresh sage
1 1/2 to 2 cups low-sodium chicken broth
Kosher salt and freshly ground black pepper
Directions
- Preheat the oven to 350 degrees F. Butter a 2-quart baking dish.
- Heat the butter in a medium skillet set over medium heat. Add the leek and cook, stirring occasionally until soft, 8 to 10 minutes. Add the apples and cook until slightly soft, about 5 minutes. Remove from the heat and transfer to a large bowl.
- Add the cornbread, parsley and sage to the leek mixture. Gradually add the broth, stirring gently until the cornbread is well moistened but not soggy. Season with salt and pepper.
- Spread out in the prepared baking dish and bake until heated through and lightly browned, about 30 minutes. Sprinkle with parsley before serving.
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