California Harvest Stuffing
This savory cornbread stuffing with dried plums, sausage, pecans and sage goes great with roast turkey, but it's so good you'll want to serve it all year round with pork, chicken, or just on its own.
1/4 cup (1/2 stick) butter
1 1/2 cups (about 9 ounces) chopped dried plums
1 cup chopped onion
1/2 pound fresh turkey sausage or reduced-fat pork sausage (casings removed), cooked and crumbled
1/2 cup chopped pecans, toasted
1/4 cup chopped fresh parsley
1 teaspoon dried thyme leaves
1 teaspoon ground sage
1 1/4 cups chicken broth
1/4 cup dry sherry
1 box (6 ounces) cornbread stuffing mix (about 2 1/4 cups)
In large saucepan, heat butter over medium-high heat until melted. Add dried plums, onion, sausage, pecans, parsley and herbs; cook and stir 5 minutes or until onion is translucent. Add broth and sherry; bring to a boil. Reduce heat; cover and simmer 5 minutes. Stir in stuffing mix (with seasoning packet) until moistened. Cover; let stand 5 minutes before serving. Tip: To toast pecans, arrange in even layer on baking sheet. Bake in 350°F oven 8 to 10 minutes or until lightly browned.
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