Savory Sausage And Apricot Cornbread Dressing

Prep Time: 30 min
Cooking Time: 1 hrs 15 min
Serving Size: 12 servings

Ingredients:

Cornbread:
1 egg
1-1/3 cups milk
1/4 cup Crisco® Vegetable Oil
2 cups Martha White® Self-Rising Corn Meal Mix

Dressing:
1 pound bulk pork sausage
1 cup chopped onions
1 cup chopped celery
4 cups crumbled biscuits
1-1/4 cups coarsely chopped dried apricots
1 cup raisins
OR 1 cup sweetened dried cranberries
2 teaspoons dried sage leaves
1/2 teaspoon pepper
2 (14.5 oz.) cans ready-to-serve chicken broth

Preparation Directions:

1. Heat oven to 450°F. Grease 9-inch cast iron skillet or 9-inch square pan; place in oven to heat. Beat egg in large bowl. Add all remaining cornbread ingredients; mix well. (Batter should be creamy and pourable. If batter is too thick, add more milk.) Pour batter into hot skillet.

2. Bake at 450°F. for 20 to 25 minutes or until golden brown. Remove cornbread from oven; reduce oven temperature to 375°F. Cool cornbread 15 minutes.

3. Meanwhile, grease 13x9-inch (3-quart) glass baking dish or pan. In large skillet, cook sausage, onions and celery over medium-high heat until sausage is browned and vegetables are tender, stirring occasionally.

4. Crumble cornbread to make 6 cups; place in large bowl. Add sausage mixture and all remaining dressing ingredients; mix well, stirring gently so cornbread does not crumble completely. Spoon into greased baking dish.

5. Bake at 375°F. for 45 to 50 minutes or until golden brown.

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