Higher-Fiber Apple-Corn Bread Stuffing

Higher-Fiber Apple-Corn Bread Stuffing: Submitted by: Kimmo Vallema | Date Added: 18 Dec 2020 Ingredients:

1 tablespoon (15 ml) olive oil

2 links (4 ounces, or 115 g each) organic chicken-apple sausage

1 green apple, unpeeled, cored, and finely diced

1 large Vidalia onion, finely chopped

38

2 stalks celery, finely sliced

1/2 teaspoon salt

One 8 × 8-inch (20 × 20-cm) pan prepared high-fiber corn bread, cut or broken into bite-size chunks

1/2 cup (55 g) toasted sliced or slivered almonds or toasted pine nuts

1/4 cup (12 g) finely chopped chives, optional

1 1/2 tablespoons (2.6 g) minced fresh rosemary (or 1 teaspoon dried and crumbled)

1 cup (235 ml) low-sodium chicken broth

1/3 cup (80 ml) apple cider

2 tablespoons (14 g) toasted wheat germ (or ground flaxseed), optional, for more fiber

Cooking Instructions:

Preheat the oven to 325°F (170°C, or gas mark 3).

Heat the oil in a large Dutch oven over medium heat. Remove the sausage links from their casings and crumble into small pieces into the pan. Cook until lightly browned, stirring frequently, about 6 minutes. Add the apple, onion, celery, and salt, stirring to combine, and continue to cook for 8 to 10 minutes, or until the fruit and veggies are tender, stirring occasionally. Remove the Dutch oven from the heat and gently stir in the corn bread, nuts, chives, and rosemary until well combined.

In a small bowl, whisk the broth and cider together and pour gently over the dressing mix a little at a time, folding gently in between, until desired moistness is reached. Do not soak the corn bread—the mixture shouldn’t be soggy. Sprinkle with the wheat germ, cover the Dutch oven lightly with aluminum foil, and bake until hot throughout, 20 to 25 minutes.