Harvest Apple Cornbread Panzanella
Makes 6 servings. Recipe is by Crystal Schlueter, Northglenn, Colo.
2 tsps. extra-virgin olive oil
4 apple chicken sausage links, cut into 1/2-inch-thick slices
1 (7-oz.) pkg. Martha White Sweet Yellow Honey Cornbread & Muffin Mix or Sweet Yellow Cornbread & Muffin Mix
2⁄3 cup milk
1 large egg
1/4 tsp. dried rubbed sage
1/2 cup chopped pecans
2 Fuji or Honeycrisp apples, cored and cut into bite-sized pieces
1 tsp. lemon juice
1/2 small red onion, halved and thinly sliced
4 cups packed baby kale
1/2 cup shredded sharp cheddar cheese
1/2 cup extra-virgin olive oil
2 tbls. red wine vinegar
2 tbls. apple cider
Salt and cracked black pepper, to taste
Heat oven to 425 degrees. Place 8-inch cast-iron skillet over medium-low heat. Cook sausage in olive oil for 10 minutes or until heated through, stirring frequently.
1. Whisk together cornbread mix, milk, egg, sage and pecans in medium bowl.
2. Remove sausage from pan and drain briefly on paper towels. Keep warm.
3. Pour cornbread mixture into the hot pan. Bake 15 to 20 minutes or until golden brown. Cool slightly and cut into 1-inch cubes.
Stir together apples and lemon juice in large bowl. Add onion, kale, cheese, sausage and cornbread cubes.
Whisk oil with vinegar, cider, salt and pepper. Pour over salad. Toss gently to coat. Serve immediately.