Apple and Sausage Cornbread Stuffing

Ingredients

• 2 (8.5 ounce) packages dry corn muffin mix
• 1 pound pork sausage links, thinly sliced
• 1 Granny Smith apple – peeled, cored and chopped
• 1/2 pound fresh mushrooms, sliced
• 1 cup chopped celery
• 1 cup chopped onion
• 2 cloves garlic, chopped
• 8 slices white bread, cut into cubes
• salt and pepper to taste

Directions

Prepare corn muffin mix according to package directions. Cool and crumble.

Preheat oven to 350 degrees F (175 degrees C).

Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.

In a large skillet over medium heat, slowly cook and stir the mushrooms, celery, onion and garlic until soft.

In a large bowl, mix the crumbled prepared corn muffin mix, sausage, mushroom mixture, apple, bread, salt and pepper.

Transfer the mixture to a medium baking dish. Bake in the preheated oven 45 minutes, or until lightly browned.