cranberry sausage cornbread dressing
This recipe was given to me by my Aunt. It's not our traditional cornbread dressing, but it is a nice change of pace -- goes great with chicken or pork.
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prep time
30 Min
cook time
1 Hr
method
Bake
yield
10-12 serving(s)
Ingredients
- 3 cups day old cornbread, crumbled
- 1 small bag pepperidge farm herb stuffing mix
- 1/2 pound pork breakfast sausage
- 3 tablespoons butter
- 4 - 6 - green onions, chopped
- 2 small celery stalks, chopped
- 2 eggs, lightly beaten
- 1 cup fresh cranberries (can use dried cranberries or cherries)
- 1 1/2 tablespoons maple syrup
- chicken stock to desired consistency
- salt & pepper to taste
How To Make cranberry sausage cornbread dressing
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Step 1Cook and crumble cornbread--cover with a kitchen towel and allow to sit out overnight to dry out.
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Step 2Combine crumbled cornbread and pepperidge farm herb stuffing mix until desired combination of the two. Set aside.
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Step 3Melt 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.
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Step 4Add onion, celery and sausage to stuffing ingredients. Add cranberries and light blend into stuffing.
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Step 5Add enough chicken stock to moisten stuffing to desired consistency -- be careful to not make the mixture too soupy.
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Step 6Add beaten eggs and maple syrup - mix well. Season with salt & pepper.
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Step 7Pour 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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Discover More
Category:
Side Casseroles
Ingredient:
Pork
Diet:
Low Fat
Diet:
Low Sodium
Method:
Bake
Culture:
Southern
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