Herbed Cornbread Stuffing With Sausage Cranberries Recipes

Herbed Cornbread Stuffing with Sausage & Cranberries image

Provided by Jess Pryles

Time 45m

Number Of Ingredients 11

6-8 cups cornbread
1 stick butter
2 stalks celery, finely diced
1 onion, finely diced
6-8 leaves fresh sage, chopped
2 tablespoons fresh oregano, chopped
1 tablespoon fresh thyme leaves
1 lb pork sausage with sage
1 cup chicken stock
1 cup dried cranberries
Salt to taste

Steps:

Preheat oven to 325f.
Add butter to a pan, and saute the onion and parsley over medium heat until softened, about 5-7 minutes.
Add the chopped herbs, stir through and remove mixture from pan.
Add the sausage to the pan and brown the meat until cooked through, stirring frequently and breaking it up with a spoon, about 8-10 minutes.
In a large bowl, combine sautéed vegetable mix, cornbread and sausage. Add 1 teaspoon of kosher salt (or more to taste).
Add chicken stock and cranberries, then stir to mix all ingredients.
Pour into a baking dish/pyrex and bake in oven for 25-30 minutes until brown on top.