Sausage Cranberry And Corn Bread Stuffing Recipes

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SAUSAGE CORNBREAD STUFFING



Sausage Cornbread Stuffing image

Serve Anne Burrell's Sausage Cornbread Stuffing recipe from Food Network for Thanksgiving dinner.

Provided by Anne Burrell

Categories     side-dish

Time 45m

Yield 12 servings

Number Of Ingredients 12

Extra-virgin olive oil
1 large onion, small dice
3 ribs celery, small dice
Kosher salt
1 pound spicy sausage, casing removed, broken into bite-size chunks
3 cloves garlic, smashed and finely diced
3/4 cup coarsely chopped walnuts
10 sage leaves, finely chopped
3 sprigs rosemary, leaves finely chopped
10 cups stale cornbread, cut into 1-inch cubes
2 cups dried cranberries
3 to 4 cups chicken stock

Steps:

  • Preheat the oven to 350 degrees F.
  • Coat a large saute pan with olive oil, add the onions and celery and saute over to medium heat. Season with salt and cook until the vegetables start to become soft and are very aromatic. Add the sausage and cook until the sausage begins to brown. Stir in the garlic and saute for another 1 to 2 minutes. Add the walnuts, sage and rosemary and cook for another minute, then remove from heat.
  • In a large bowl mix together the cornbread, cranberries, and the sausage mixture. Add chicken stock and knead with your hands until the bread is very moist, actually wet. Taste to check for seasoning and season with salt, if needed and transfer to an ovenproof dish.
  • Bake the stuffing until it is hot all the way through and is crusty on top, about 30 to 35 minutes. MMMMM...stuffing!

SAUSAGE & CRANBERRY CORNBREAD STUFFING



Sausage & Cranberry Cornbread Stuffing image

Sausage and cranberry cornbread stuffing is the perfect partner for your Thanksgiving turkey. It is also great served with pork or chicken.

Provided by Melissa Russo / thefarmgirlgabs.com

Categories     Side Dish

Time 50m

Number Of Ingredients 12

6 cups cornbread (day old, cubed)
½ stick butter
1 cup fresh cranberries
½ lb. Italian Sausage (casing removed)
⅔ cup onion (diced)
⅔ cup celery (diced)
1 teaspoon poultry seasoning
1 teaspoon salt
1 teaspoon fresh cracked pepper
½ - 1 cup chicken stock
½ cup maple syrup
1 teaspoon poultry seasoning

Steps:

  • Preheat oven to 350 degrees.
  • Remove sausage from casing and cook over medium heat until brown. Drain and set aside.
  • In same pan, add butter, celery and onion and sauté until translucent. Season with salt, pepper and poultry seasoning.
  • Add sausage back into the pan along with 5 cups of cubed cornbread and 1 cup of cranberries. Add the maple syrup. Stir to incorporated, cooking over medium heat.
  • Gradually add ½ - 1 cup of chicken stock to stuffing mixture. You want to use enough stock to moisten but not soak the dressing. and cook until heated through.
  • Add stuffing to a baking dish and bake for 25 - 30 minutes or until top is light brown.

SAUSAGE, CRANBERRY, AND CORN BREAD STUFFING



Sausage, Cranberry, and Corn Bread Stuffing image

Categories     Onion     Side     Bake     Thanksgiving     Stuffing/Dressing     Cranberry     Sausage     Cornmeal     Gourmet     Wheat/Gluten-Free     Peanut Free     Soy Free

Yield Makes 12 cups

Number Of Ingredients 10

1 1/2 loavesCorn Bread
2 cups pecans
7 leeks (about 1 pound; white and pale green parts only)
3 celery ribs
3/4 stick (6 tablespoons) unsalted butter
1/2 pound sweet Italian sausage (about 3 links)
2 cups fresh or unthawed frozen cranberries
1/4 cup sugar
1/2 cup packed fresh flat-leafed parsley leaves
2 cups chicken broth

Steps:

  • Preheat oven to 325° F.
  • Cut corn bread into 1/2-inch cubes and in 2 large shallow baking pans bake in middle of oven until just dry, about 20 minutes. Transfer corn bread from 1 pan to a large bowl and in pan toast pecans in oven until insides are golden, 10 to 20 minutes.
  • Halve leeks lengthwise and then cut crosswise into 1/2-inch pieces. In a bowl of cold water wash leeks well and lift from water into a sieve to drain. Chop celery. In a 12-inch skillet cook leeks and celery in butter with salt and pepper to taste over moderately low heat, stirring, until leeks are tender, about 25 minutes. Remove sausage from casings and break into small pieces. Add sausage to leek mixture and cook over moderate heat, stirring occasionally, 5 minutes, or until sausage is cooked through.
  • In a small heavy saucepan cook cranberries with sugar over moderately high heat, stirring, 5 minutes, or until some begin to burst. Chop parsley.
  • To bowl of corn bread add remaining corn bread cubes, pecans, sausage mixture, cranberries, parsley, broth, and salt and pepper to taste and toss together. Cool stuffing completely. Stuffing may be made up to this point 1 day ahead and chilled, covered. Bring stuffing to room temperature before proceeding.
  • For cooking stuffing inside poultry:
  • Any frozen poultry destined for stuffing should be completely thawed, and the stuffing itself brought to room temperature before it's put into the turkey. Do not stuff your bird the night before you cook it; such a seeming time-saver can have dangerous results. Instead, it is best to loosely fill the bird's neck and body cavities immediately before roasting. And always use a meat or instant-read thermometer: The meat is done when the temperature of the thickest part of the thigh (be careful not to touch the bones) reaches 180°F.; the stuffing baked inside the bird is done at 160°-165°F. After roasting, let your stuffed poultry stand 15 to 20 minutes, a double assurance that the requisite temperatures for food safety have been reached.
  • For cooking all or part of stuffing outside poultry:
  • In a shallow baking dish bake stuffing in preheated 325° F. oven 1 hour (for moist stuffing, bake covered entire time; for less moist stuffing with a slightly crisp top, uncover halfway through baking time).

CRANBERRY CORNBREAD STUFFING RECIPE



Cranberry Cornbread Stuffing Recipe image

Try this Cranberry Cornbread Stuffing Recipe for a party. Our Cranberry Cornbread Stuffing Recipe is ready in under an hour and makes up to 10 servings.

Provided by My Food and Family

Categories     Dairy

Time 10m

Yield 10 servings

Number Of Ingredients 12

1 tsp. olive oil
1 lb. Italian sausage, casings removed
2 Tbsp. unsalted butter
2 stalks celery, thinly sliced
1/2 yellow onion, chopped
1 tart apple (such as Granny Smith or Pink Lady), cored and chopped
1/2 tsp. each dried sage leaves and black pepper
1-1/2 cups low-sodium chicken broth
1 egg, beaten
1/2 cup dried cranberries
1 pkg. (6 oz.) STOVE TOP Cornbread Stuffing Mix
fresh sage leaves for garnish

Steps:

  • Preheat oven to 375 degrees F. Lightly coat an 8x8-inch or other medium-sized baking dish with cooking spray.
  • In a large skillet, heat olive oil over medium-high heat. Add sausage and cook, crumbling with a spoon. Once sausage begins to brown, add butter, celery, onion, apple, sage and pepper. Cook, stirring often, until vegetables are tender, 5 to 7 minutes.
  • Remove from heat; stir in chicken broth and egg.
  • Stir in cranberries. Then add in the stuffing mix and stir to combine.
  • Pour into prepared baking dish and cover with foil. Bake for 15 minutes uncovered. Remove foil and bake until crisp, 15 to 20 minutes more. Top with fresh sage leaves.
  • Enjoy!

Nutrition Facts : Calories 230, Fat 12 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 600 mg, Carbohydrate 24 g, Fiber 2 g, Sugar 10 g, Protein 8 g

AWESOME SAUSAGE, APPLE AND CRANBERRY STUFFING



Awesome Sausage, Apple and Cranberry Stuffing image

This Thanksgiving stuffing is fantastic! It is very flavorful and fresh-tasting. This recipe will stuff a 10-pound turkey (which serves six) plus extra. I replaced the usual pork sausage with much healthier turkey sausage. Other dried fruits may also be used in place of cranberries.

Provided by Stacy M. Polcyn

Categories     Side Dish     Stuffing and Dressing Recipes     Sausage Stuffing and Dressing Recipes

Time 1h40m

Yield 10

Number Of Ingredients 14

1 ½ cups cubed whole wheat bread
3 ¾ cups cubed white bread
1 pound ground turkey sausage
1 cup chopped onion
¾ cup chopped celery
2 ½ teaspoons dried sage
1 ½ teaspoons dried rosemary
½ teaspoon dried thyme
1 Golden Delicious apple, cored and chopped
¾ cup dried cranberries
⅓ cup minced fresh parsley
1 cooked turkey liver, finely chopped
¾ cup turkey stock
4 tablespoons unsalted butter, melted

Steps:

  • Preheat oven to 350 degree F (175 degree C). Spread the white and whole wheat bread cubes in a single layer on a large baking sheet. Bake for 5 to 7 minutes in the preheated oven, or until evenly toasted. Transfer toasted bread cubes to a large bowl.
  • In a large skillet, cook the sausage and onions over medium heat, stirring and breaking up the lumps until evenly browned. Add the celery, sage, rosemary, and thyme; cook, stirring, for 2 minutes to blend flavors.
  • Pour sausage mixture over bread in bowl. Mix in chopped apple, dried cranberries, parsley, and liver. Drizzle with turkey stock and melted butter, and mix lightly. Allow stuffing to cool completely before loosely stuffing a turkey.

Nutrition Facts : Calories 235.5 calories, Carbohydrate 21.7 g, Cholesterol 80.2 mg, Fat 11.6 g, Fiber 2.1 g, Protein 12.5 g, SaturatedFat 5 g, Sodium 547.5 mg, Sugar 8.7 g

SAUSAGE, APPLE, AND CRANBERRY DRESSING



Sausage, Apple, and Cranberry Dressing image

This is an very flavorful recipe that works great for any special occasion, especially Thanksgiving.

Provided by Alan Dorchak

Categories     Side Dish     Stuffing and Dressing Recipes     Sausage Stuffing and Dressing Recipes

Time 2h

Yield 20

Number Of Ingredients 16

10 cups cubed, day-old sourdough bread
1 ½ pounds bulk pork sausage
2 tablespoons butter
2 cups diced onion
2 cups diced celery
sea salt and pepper to taste
2 Golden Delicious apples - peeled, cored and diced
1 ½ cups dried cranberries
1 cup toasted walnuts, chopped
¼ cup chopped fresh sage
2 tablespoons chopped fresh rosemary
1 tablespoon chopped fresh thyme
1 cup chopped fresh parsley
2 eggs
2 cups chicken stock
½ cup melted butter

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
  • Spread the bread cubes in a thin layer onto two or more baking sheets. Bake in the preheated oven until the bread cubes have toasted evenly, 5 to 7 minutes. Stir once as the bread bakes. Once toasted, place the bread cubes into a very large mixing bowl and set aside.
  • Heat a large skillet over medium-high heat and stir in the pork sausage. Cook and stir until crumbly, evenly browned, and no longer pink. Drain the sausage and add to the bread cubes.
  • Melt 2 tablespoons of butter in the same skillet over medium heat. Stir in the onion and celery, and cook until the onion has softened and turned translucent, about 5 minutes. Season to taste with sea salt and pepper, and scrape into the bowl with the bread cubes. Stir in the apples, cranberries, walnuts, sage, rosemary, thyme, and parsley. Whisk the eggs in a bowl along with the chicken stock, and pour over the bread mixture along with 1/2 cup of melted butter. Stir well until the bread cubes have absorbed the chicken stock. Pack into the prepared 9x13 inch baking dish and cover with aluminum foil.
  • Bake in the preheated oven for 30 minutes, then remove the aluminum foil, and stir the stuffing. Return to the oven and continue baking until golden brown on top, about 15 minutes more.

Nutrition Facts : Calories 329.2 calories, Carbohydrate 32.3 g, Cholesterol 53.4 mg, Fat 18.3 g, Fiber 2.5 g, Protein 10.8 g, SaturatedFat 6.9 g, Sodium 675.8 mg, Sugar 9.3 g

CORNBREAD/SAUSAGE DRESSING WITH DRIED CRANBERRIES



Cornbread/Sausage Dressing With Dried Cranberries image

An easy-to-make cornbread dressing that has become a tradition at our holiday table. Great with turkey, ham, goose, or duck.

Provided by Mark H.

Categories     Pork

Time 1h30m

Yield 16-24 serving(s)

Number Of Ingredients 12

12 cups of day-old cornbread (I make 3 packages of cornbread mix and allow to cool overnight)
4 tablespoons olive oil
4 tablespoons fresh thyme leaves or 1 tablespoon dried thyme
2 lbs bulk pork sausage
2 tablespoons unsalted butter
3 cups chopped onions
6 stalks celery, chopped
1 -2 cup dried cranberries or 1 -2 cup dried cherries
4 tablespoons chopped fresh sage leaves or 2 teaspoons dried sage
1/4 cup chopped parsley
2 cups chicken broth
salt and pepper

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.

Nutrition Facts : Calories 234, Fat 16.8, SaturatedFat 5.8, Cholesterol 57.1, Sodium 148.9, Carbohydrate 4.3, Fiber 1.1, Sugar 1.9, Protein 15.7

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