cranberry sausage cornbread dressing

How To Make cranberry sausage cornbread dressing

• 1

  Cook and crumble cornbread--cover with a kitchen towel and allow to sit out overnight to dry out.
• 2

  Combine crumbled cornbread and pepperidge farm herb stuffing mix until desired combination of the two. Set aside.
• 3

  Melt butter in a skillet and cook green onion and celery until tender. Remove from heat and cool. Brown pork sausage until cooked through - set aside until cool.
• 4

  Add onion, celery and sausage to stuffing ingredients. Add cranberries and light blend into stuffing.
• 5

  Add enough chicken stock to moisten stuffing to desired consistency -- be careful to not make the mixture too soupy.
• 6

  Add beaten eggs and maple syrup - mix well. Season with salt & pepper.
• 7

  Pour mixture into a greased casserole and bake at 350 degrees for approximately 1 hour or until browned on top and firm to the touch. Serve with your favorite poultry.
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