Cranberry Cornmeal Dressing Recipes

CORNBREAD/SAUSAGE DRESSING WITH DRIED CRANBERRIES

Steps:

• Preheat oven to 350.
• Cut cornbread into 1-inch cubes and place in large mixing bowl with 2 tblsp of olive oil.
• Add 2 tblsp of fresh thyme (1/2 tblsp dried) to mixing bowl and toss cornbread to coat.
• Spread the cornbread out on baking sheets and bake at 350 until slightly toasted (about 15 minutes).
• Allow toasted cornbread to cool at room temperature for about 30 minutes, then return to bowl.
• While cornbread is cooling, brown bulk sausage over medium heat until cooked through/lightly browned.
• Use a slotted spoon to remove sausage from frying pan (or drain grease) and add sausage to mixing bowl.
• Heat remaining 2 tblsp of olive oil and butter over medium heat and add onion and celery.
• Saute onions and celery for about 10 minutes.
• Add dried cranberries or cherries to onion/celery and saute for about 5 minutes.
• Fold the mixture into the bowl with cornbread and sausage.
• Add the remaining thyme, sage, parsley to the mixing bowl and toss well with spatula.
• Drizzle the mixture with chicken broth to moisten and add salt and pepper to taste.
• Place into baking pan (s), cover with foil and cook for 25-30 minutes.

CRANBERRY CORNBREAD

Steps:

• In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs; mix well. Combine the flour, cornmeal, baking powder and salt. Add to creamed mixture alternately with buttermilk. Fold in cranberries., Transfer to a greased 9-in. square baking pan. Bake at 375° until a toothpick inserted in the center comes out clean, 40-45 minutes. Serve warm.