Sausage and cranberry cornbread stuffing is the perfect partner for your Thanksgiving turkey. It is also great served with pork or chicken.
Course
Side Dish
Prep Time20minutes
Cook Time30minutes
Total Time50minutes
Servings8servings
AuthorMelissa Russo / thefarmgirlgabs.com
Ingredients
6cupscornbreadday old, cubed
½stick butter
1cupfresh cranberries
½lb.Italian Sausagecasing removed
⅔cuponiondiced
⅔cupcelerydiced
1teaspoonpoultry seasoning
1teaspoonsalt
1teaspoonfresh cracked pepper
½ - 1cupchicken stock
½cupmaple syrup
1teaspoonpoultry seasoning
Instructions
Preheat oven to 350 degrees.
Remove sausage from casing and cook over medium heat until brown. Drain and set aside.
In same pan, add butter, celery and onion and sauté until translucent. Season with salt, pepper and poultry seasoning.
Add sausage back into the pan along with 5 cups of cubed cornbread and 1 cup of cranberries. Add the maple syrup. Stir to incorporated, cooking over medium heat.
Gradually add ½ - 1 cup of chicken stock to stuffing mixture. You want to use enough stock to moisten but not soak the dressing. and cook until heated through.
Add stuffing to a baking dish and bake for 25 - 30 minutes or until top is light brown.