Take cornbread stuffing to a whole new level with chicken sausage and sweet potatoes. This Harvest Cornbread Stuffing is a great side for pork or chicken.
What You Need
Original recipe yields 8 servings
1/2 lb. Italian chicken sausage
1 can (15 oz.) sweet potatoes, undrained
1/4 cup toasted PLANTERS Slivered Almonds
2 Tbsp. dried cranberries
1 cup water
1 pkg. (6 oz.) STOVE TOP Cornbread Stuffing Mix
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Let's Make It
Heat oven to 350ºF.
Brown sausage in large skillet on medium-high heat. Meanwhile, drain potatoes, reserving liquid; slice potatoes.
Drain sausage; return to skillet. Stir in nuts; cook and stir 2 min. Add reserved potato liquid, cranberries and water; mix well. Bring to boil. Add potatoes and stuffing mix; stir just until stuffing mix is moistened.
Spoon into 1-1/2-qt. casserole sprayed with cooking spray; cover.
Bake 20 min. or until heated through.
Add 1/4 tsp. ground allspice to cooked sausage mixture in skillet along with the reserved potato liquid, cranberries and water.
Prepare as directed, omitting the cranberries, and using STOVE TOP Cranberry Stuffing Mix.
Calories From Fat
% Daily Value*
Total Fat 4.5g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrates 31g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.