Sausage and apple cornbread stuffing

Menu Part: 
Side Dish
Cuisine Type: 
American
Serves: 
8-10

When Hallmark launched its Hallmark Health Rewards initiative, the foodservice department was looking for ways to take comfort-style recipes and make them healthier by altering a few ingredients. “We felt this approach was needed in our culture where there is such a significant number of manufacturing employees who were very used to comfort food diets,” says Christine Rankin, corporate services manager. This stuffing was one of the recipes included in the initiative. 

Ingredients

3/4 lb. uncooked turkey sausage
3 tbsp. apple juice
1 tbsp. butter
1/3 cup diced onion
1/2 cup diced celery
1 1/2 cups cored, diced apples
2 tbsp. chopped fresh parsley
1 tbsp. fresh thyme
2 tsp. poultry seasoning
3 cups prepared cornbread
1 cup chicken broth
1/2 tsp. salt
1/4 tsp. pepper

Steps

  1. Cook sausage thoroughly. Add apple juice and simmer until liquid evaporates. Set aside.
  2. Melt butter in skillet over medium heat. Add onion and celery, and sauté until onions are translucent. Stir in apples, parsley, thyme and poultry seasoning. Cook about 3 minutes and remove from heat.
  3. Add cornbread and sausage to apple mixture. Stir in enough chicken broth to moisten. Season with salt and pepper to taste.
  4. Place stuffing in prepared pan and bake in 350°F oven for 20 to 25 minutes.

Recipe by Hallmark (Kansas City, Mo.)

More From FoodService Director

Managing Your Business
uber driver

The freelance, independent-contractor labor market known as the gig economy is distinguished by working short-term contracts, or gigs, such as driving for Uber, Lyft or Instacart.

The majority of the U.S. workforce will be freelancers by 2027, according to a study called “Freelancing in America: 2017,” conducted by Edelman Intelligence. The annual study, commissioned in partnership by the Freelancers Union and Upwork Global, estimates that 36% of the U.S. workforce consists of freelancers who contribute approximately $1.4 trillion annually—an increase of almost 30% over the...

Industry News & Opinion

Sturgeon Bay Schools in Sturgeon Bay, Wis., has partnered with a local farm to construct a school greenhouse , Green Bay Press Gazette reports.

Construction will begin soon, and the district says that the project is already 75% funded. Once the building is finished, students will be able to grow their own food at the greenhouse and then learn how to preserve it through canning and other methods.

“The greenhouse will provide students with the opportunity to grow food, sample food they have cultivated, design planting plans, tend seedlings, integrate real-life technology in...

Sponsored Content
eating mac and cheese

From AFP advanced food products llc

Some iconic food pairings have stood the test of time―peanut butter and jelly, spaghetti and meatballs, macaroni and cheese, just to name a few.

But, classic doesn’t mean boring or on the way out. In fact, there’s been a resurgence of mac and cheese on menus. According to 2018 data from Technomic’s MenuMonitor, mac and cheese menu mentions have grown by the following percentages over the past four years:

On the kids menu: 10.4% As an entree: 7.5% As a side/extra: 8.2%

In addition to increasing menu instances, noncommercial...

Sponsored Content
seafood salad

From High Liner Foods.

Seafood—whether it’s in the form of fish and chips or tuna salad—is a menu staple for many foodservice locations. But seafood doesn’t have to be limited to just the center of the plate—it shines on other parts of the menu as well, from soups and salads to sides and snacks.

Here are four ways that seafood and fish are moving outside of the main course.

Soups

Starting the meal with soup is common for many diners, and in noncommercial settings, there’s usually an array of soups available each day. According to Technomic’s 2017 Center of the...

FSD Resources

Code for Asynchronous jQuery Munchkin Tracking Code