Cornbread Stuffing With Sweet Italian Sausage, Apple And Cranberries

• 8.5 oz Jiffy corn muffin mix
• 4 tbsp butter
• 1/2 cup sliced leeks
• 1/2 cup chopped onion
• 1/4 cup chopped celery
• 1/4 cup chopped red pepper
• 1/2 tsp minced garlic
• 8 oz sweet Italian sausage, casings removed
• 1/4 cup fresh chopped parsley
• 1 tsp poultry seasoning
• 1/2 cup diced red apple
• 1/4 cup dried cranberries
• 1 cup chicken broth

1. Prepare muffin mix according to package instructions. Transfer to a 9 inch baking pan and bake according to instructions. Let cool then cut into 3/4 inch cubes. Spread out on a baking sheet and let sit overnight, or until dry and firm.
2. In a large frying pan, melt butter over medium heat. Cook leeks, onion, celery, red pepper and garlic for 4 mins, or until tender. Remove from pan. Add sausage and cook for 8 mins, or until browned. Drain on paper towels.
3. Preheat oven to 350u0b0F. Combine sausage, leek mixture, parsley, poultry seasoning, apple, cranberries and chicken broth. Season. Add cornbread and toss to coat. Transfer to a large greased baking dish, cover with foil and bake for 25 mins, or until heated through. Remove foil and bake for another 5 mins, or until browned.

corn muffin, butter, leeks, onion, celery, red pepper, garlic, sweet italian sausage, fresh chopped parsley, poultry seasoning, red apple, cranberries, chicken broth

Taken from recipes-plus.com/api/v2.0/recipes/31284 (may not work)