Nicole Murphy’s “Cornbread Chicken Apple Sausage Stuffing”

•2 boxes of Cornbread Stuffing

•2 cups (4 sticks) Organic salted butter

•2 cups Organic chopped yellow or red onions

•2 cups Organic celery, chopped finely

•1 cup Organic carrots, chopped finely

•4 -5 cups of Organic low sodium chicken broth (depends on how moist you want your stuffing)

•(2) packs of chicken apple sausage – cut into quarters

•¼ teaspoon herbs de provence (dry seasoning aisle)

•½ cup Peach Moscato

Preheat oven to 375

1 large glass casserole dish, lightly coated with olive oil
Food processor

In a food processor, place sausages and blend 2 to 3 times to breakdown sausage.

In a large pot add butter – allow to melt then add onions, celery, Peach Moscato – simmer for 5 minutes then and sausage. Cook on med to low heat. Sausage should be lightly browned. Turn to low and add herbs de provence, stir in.

Add dry cornbread stuffing. Toss until all cooked veggies and sausage are mixed well with cornbread stuffing. Add 4 cups of chicken broth and blend lightly. Gradually add remaining broth until you have desired moistness for stuffing. Add more broth if the stuffing is to dry.

Spread into casserole dish, cover with foil and back for 25 minutes.

For a spicy stuffing: You can replace the chicken apple sausage with Andouille.