- 1 (12 ounce) package al fresco® Sweet Apple Chicken Sausage, sliced on bias 1/2-inch pieces
- 12 ounces cornbread, cut into 1-inch cubes and baked in 325 degree oven for 15 minutes to dry out
- 2 tablespoons canola oil
- 1 cup white onion, chopped
- 1 cup celery, diced
- 1 tablespoon fresh sage, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- 2 Granny Smith apples washed, cored, diced into 1/2-inch pieces
- 2/3 cup dried cranberries
- 1/4 teaspoon black pepper, ground
- 1/4 teaspoon table salt
- 1/2 cup chicken broth, light, fat-free, reduced sodium
- Canola cooking spray
- Pre-heat oven to 350 degrees F.
- Heat a large saute pan over medium high heat, coat with canola oil. Saute the onions and celery until translucent, 3-5 minutes. Add the al fresco Sweet Apple Chicken Sausage, fresh herbs, and the Granny Smith apples, saute until the sausage is lightly browned, 3-5 minutes.
- Add the dried cranberries, salt, pepper, and chicken broth. Stir until the seasonings are incorporated. Add the cornbread cubes and toss until evenly combined. Transfer to a 12-inch casserole dish (coated with cooking spray).
- Bake covered for 15-20 minutes until thoroughly heated.