Ingredients
12 oz. Al Fresco Apple Chicken Sausage
2 Pans of Gluten Free Cornbread
2 Tbs. Olive Oil
1/2 Leek, Chopped
1 Cup Celery, Diced
1 Tbs. Fresh Sage, Finely Chopped
1 Tbs. Fresh Thyme, Finely Chopped
2 Granny Smith Apples, Cored and Diced
2/3 Cup Dried Cranberries
1/4 Tsp. Black Pepper
1/4 Tsp. Sea Salt
1/2 Cup Gluten Free Chicken Broth
Directions
Preheat the oven to 325 degrees. Take the 2 pans of gluten free cornbread and cut into 1" cubes. Place cubed cornbread on a cookie sheet and bake in the oven for 15 minutes to dry out.
While the gluten free cornbread is drying out in the oven, heat a large sauté pan over medium heat and brush with olive oil. Sauté the leek and celery until translucent, 3-5 minutes. Dice the chicken apple sausage into 1/2" pieces. Add the sausage to the pan along with the fresh herbs. Core and dice the Granny Smith apples into 1/2" pieces. Sauté until the sausage is lightly browned, 3-5 minutes. Once the gluten free cornbread is done drying out, preheat the oven to 350 degrees.
Add the dried cranberries, salt, pepper, and gluten free chicken broth. Stir until the seasonings are mixed well. Add the gluten free cornbread cubes and toss until evenly combined. Transfer to a 12" casserole dish brushed well with olive oil. Bake covered for 15-20 minutes until thoroughly heated. Enjoy!
Wednesday, November 27, 2013
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