Sausage Cranberry Cornbread Stuffing |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 10 |
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I love the combination of cornbread, sausage and cranberries in this stuffing. It complements well as a side to turkey or pork roast, especially if you are using a cranberry chutney sauce for the meat. Ingredients:
1 1/2 cups cubed cornbread |
3 3/4 cups cubed white bread |
1 pound ground sausage |
1 cup chopped onion |
3/4 cup chopped celery |
2 1/2 teaspoons dried sage |
1 1/2 teaspoons dried rosemary |
1/2 teaspoon dried thyme |
1 apple, cored and chopped |
3/4 cup dried cranberries |
1/3 cup minced fresh parsley |
3/4 cup turkey stock . |
4 tablespoons unsalted butter, melted |
Directions:
1. Preheat oven to 350.
2. Spread the cornbread and white bread cubes in a single layer on a large baking sheet. Bake for 5 to 7 minutes in the preheated oven, or until evenly toasted. Transfer toasted bread cubes to a large bowl.
3. In a large skillet, cook the sausage and onions over medium heat, stirring and breaking up the lumps until evenly browned. Add the celery, sage, rosemary, and thyme; cook, stirring, for 2 minutes to blend flavors.
4. Pour sausage mixture over bread in bowl. Mix in chopped apples, dried cranberries, and parsley. Drizzle with turkey stock and melted butter, and mix lightly. Spoon into buttered 13x9 pan and bake at 325 for 45-60 minutes, or use to stuff turkey cavity.
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