Cornbread Dressing with Sausage, Apricots & Cranberries
Ingredients
16 oz. (about 7 ½ cups)
Kowalski's Cornbread Cubes
2 tsp.
Kowalski's Extra Virgin Olive Oil
8 oz.
ground pork sausage
1
yellow onion, finely grated
¼ tsp.
kosher salt
¼ tsp.
crushed red pepper flakes
¼ tsp.
poultry seasoning
1 tbsp.
brown sugar
1 tsp.
chopped fresh sage
½ cup
chopped dried apricots
½ cup
dried cranberries
1 ½ cups
chicken broth, divided
1
egg
Directions
- Preheat oven to 350°.
- 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 ½ 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 preheated oven until top is crisp (about 45 min.).
