Cornbread Dressing with Sausage, Apricots and Cranberries

Serves 8
  • 11 oz. Kowalski's Corn Bread

  • 2 tsp. extra virgin olive oil

  • 8 oz. ground pork sausage

  • 1 yellow onion, finely grated

  • 1/4 tsp. kosher salt

  • 1/4 tsp. crushed red pepper flakes

  • 1/4 tsp. poultry seasoning

  • 1 tbsp. brown sugar

  • 1 tsp. chopped fresh sage

  • 1/2 cup chopped dried apricots

  • 1/2 cup dried cranberries

  • 3/4 cup chicken broth, divided

  • 1 egg

  • - Fresh Cranberry Relish


Crumble prepared cornbread; set aside. Heat oil in a large sauté pan over medium-high heat. Add sausage; crumble and cook 5 min. Add onion and seasonings through sage; cook 5 min. more. Remove from heat; stir in fruit and 1/2 cup broth. Cool mixture to room temperature, allowing fruit to soak at least 30 min. Add cornbread, remaining broth and egg to meat mixture; mix well. Pour into an 8x8" baking dish sprayed with cooking spray. Bake in a preheated 350° oven until top is crisp (about 45 min.). Serve with Fresh Cranberry Relish.

Good to Know: Find Kowalski's Corn Bread in the Bakery Department.