Cranberry Cornbread Stuffing
When it comes to stuffing recipes, you won't find a better one! Whether it's for Christmas, Thanksgiving or other holiday events, making this Cranberry Cornbread Stuffing is sure to please the crowd.
Notes
Variation: You can also use this recipe to stuff the turkey and roast it according to your favorite recipe.
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Cooking Time45 min
Ingredients
- 2 cups cranberries, fresh or frozen, thawed if frozen
- 1 cup water
- 1/2 cup sugar
- 1 pound sausage meat
- 8 cups crumbled cornbread, homemade or store-bought
- 2 large red delicious apples, pared, cored and diced (about 3 cups)
- 2 medium celery stalks, diced, about 1/2 cup
- 1 medium onion, finely chopped, about 1/3 cup
- 1/4 cup chopped parsley
- 2 teaspoons leaf thyme, crumbled
- 2 teaspoons leaf marjoram, crumbled
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Combine the cranberries, water and sugar in a medium-size sauce pan.
- Bring to boiling over medium heat. Lower the heat and simmer for 10 minutes. Drain well. Transfer to a large bowl.
- Preheat oven to 350 degrees F.
- Saute the sausage in a medium-size skillet for about 5 minutes, breaking it into small pieces with a wooden spoon, until lightly browned and no longer pink.
- Drain the excess fat. Combine with the cranberries in the bowl.
- Add the cornbread, apples, celery, onion, parsley, thyme, marjoram, salt and pepper to cranberry-sausage mixture. Toss gently to mix.
- Spoon the stuffing into a greased, shallow, 4 1/2-quart baking dish.
- Bake, covered, at 350 degrees F for 45 minutes, until heated through. Uncover for a crusty top.
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