Low Carb Cheesy Sausage Cornbread Stuffing
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
1-pound sweet Italian sausage casings removed
1 cup chopped apple
1/2 cup chopped onion
1/2 cup chopped celery
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup fresh parsley
optional: 1/4 tsp red pepper flakes
1 cup low sodium chicken broth
Preheat oven to 325 degrees. Coat a 9 by 13 baking pan with olive oil cooking spray.
In a skillet on medium heat, cook the sausage until browned.
Add apple, onion and celery and cook for another 10 minutes.
Season the mixture with salt, pepper, parsley and optional red pepper flakes.
Add the dried overnight cornbread cubes.
Bring broth to a simmer in a saucepan than pour over the stuffing mixture.
Toss mixture well until it seems moist but not wet. If needed another 1/2 cup of chicken broth can be used.
Cover with foil and bake for 25 minutes until heated through.
Remove foil and bake another 5 minutes to brown on top.