• Prep Time: 25 minutes
  • Cooking Time: 55 minutes
  • Serves: 12

Cornbread Sausage Stuffing with Cranberries and Pecans

  • Recipe Submitted by on

 Ingredients List

  • 1 16 oz. pkg. cornbread mix prepared according to directions*
  • 4 cups cubed (1/2-inch) day old white bread (I like Italian)
  • 1 sleeve Ritz crackers, crushed (26 crackers)
  • 1 pound fresh sage pork sausage (I use Jimmy Dean)**
  • 6 tablespoons unsalted butter
  • 1 large onion, chopped
  • 2 Granny Smith apples, peeled, chopped into 1/2" pieces
  • 4 celery ribs, sliced
  • 4 garlic cloves, minced
  • 1 1/2 teaspoons chicken bouillon
  • 1 teaspoon dried parsley
  • 1/2 tsp EACH dried basil, salt
  • 1/4 tsp EACH dried oregano, dried thyme , pepper
  • 1 cup roughly chopped pecans, toasted
  • 3 cup dried cranberries (crasins)
  • 3 cups low sodium chicken broth
  • 2 eggs

 Directions

Prepare cornbread according to directions. Allow baked cornbread to sit out overnight in order to dry out.
Preheat oven to 350 degrees F. Slice cornbread and white bread into 1/2 inch cubes. Add to 2 baking sheets and bake for 35-45 minutes or until completely dried out (they should resemble croutons).
Meanwhile, cook sausage in a large skillet until nicely browned, breaking up any clumps. Using a slotted spoon, transfer to a very large bowl.
Melt butter in remaining fat in skillet. Add onions and cook 5 minutes. Add celery, apples, garlic, chicken bouillon and all seasoning/spices and cook for 2 minutes, while stirring. Transfer to bowl with sausage and stir in toasted bread, crushed Ritz, pecans, and cranberries.
Stir in 2 cups chicken broth until evenly coated. Whisk eggs in small bowl until frothy then whisk in 1 cup chicken broth. Pour over stuffing and gently mix until evenly combined. Optional - If you like a super moist stuffing add an additional 1 cup broth to stuffing (I don't do this).
Cover with foil and bake at 350 degrees F for 40 minutes. Remove foil and bake an additional 10 minutes. For a less moist stuffing, simply bake longer.

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