Sausage Chestnut Cranberry Corn Bread Stuffing Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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).

ROASTED CHESTNUT SAUSAGE DRESSING



Roasted Chestnut Sausage Dressing image

Provided by Tyler Florence

Categories     side-dish

Time 1h10m

Yield 10 to 12 servings

Number Of Ingredients 12

1 medium carrot, peeled and rough chopped
1 medium onion, roughly chopped
2 stalks celery, roughly chopped
1/2 bunch fresh sage
1 1/2 pounds loose sweet Italian sausage
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
5 cups cubed sourdough bread, crusts removed
1 pound roasted chestnuts
1 cup low-sodium chicken stock
1/2 cup heavy cream
1 large egg

Steps:

  • Preheat the oven to 375 degrees F and butter a 9 by 11-inch baking dish.
  • In a food processor puree the carrot, onion, celery and sage until you have a fine pulp. Set a large skillet over medium-high heat and brown the sausage in a little olive oil. Once you have a nice brown color and the fat has rendered - about 5 minutes, use a slotted spoon to remove the sausage and place in a large mixing bowl. Add the vegetable pulp to the pan and saute until most of the moisture has evaporated. Season with salt and pepper. Add to the mixing bowl with the sausage and also add the bread crumbs and chestnuts.
  • Mix together chicken stock, cream and egg. Pour this wet mixture over the dressing mix. Season and fold everything together. Pour out into the roasting dish and bake for 30 to 35 minutes until golden brown on the top (if it gets too brown before the 30 minutes is up, tent with foil).

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!

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

CHESTNUT AND CRANBERRY DRESSING



Chestnut and Cranberry Dressing image

Am I glad I found this recipe again. I cut it out of a Williams Sonoma catalog 2 years ago and made it for my work buddies for a Thanksgiving potluck, they loved it! I'm going to make it again for them this year. You can add 1/2 lb. bulk pork sausage, but I omit it because I'm vegetarian.

Provided by Kumquat the Cats fr

Categories     Vegetable

Time 1h5m

Yield 10-12 serving(s)

Number Of Ingredients 15

3 cups unsalted vegetable stock
1 cup dried cranberries
2 tablespoons unsalted butter
1 yellow onion, chopped
1 celery, chopped
1 carrot, peeled and chopped
1 egg, lightly beaten
1 lb sourdough bread or 1 lb country bread, crusts removed, cut into 1/2-inch pieces, toasted in a 325 degree oven for 10 minutes
2 cups chestnuts, halved
2 tablespoons fresh sage, chopped
1 teaspoon fresh thyme, chopped
2 tablespoons fresh parsley, chopped
salt and pepper, to taste
1/2 cup walnuts, chopped (optional)
1/2 lb pork sausage (optional)

Steps:

  • Preheat oven to 350 degrees Fahrenheit. Butter a 2 1/2 - 3 quart backing dish.
  • In a small saucepan over medium heat, warm the stock until steam starts to rise, 3-5 minutes. Remove from heat and add dried cranberries. Set aside.
  • In a large frying pan over medium heat, melt the butter and add onion, celery and carrots and saute, stirring occasionally, until tender and translucent, about 2-3 minutes. Using a slotted spoon, transfer to a bowl.
  • If using, in same pan, saute the sausage, stirring and crumbling with a fork, until lightly browned and cooked through, about 10 minutes. Using a slotted spoon, transfer to the bowl with vegetables.
  • In a large bowl, stir the egg while slowly pouring in the stock and cranberries. Add the bread and toss until well blended. Let standing, stirring occasionally, until the stock is absorbed, 6-8 minutes.
  • Add the vegetable mixture, chestnuts, sage, thyme and parsley. Season with salt and pepper and stir well to mix. Transfer to prepared baking dish and bake until browned and crispy, about 45-50 minutes.

CORN BREAD AND CHESTNUT STUFFING



Corn Bread and Chestnut Stuffing image

Categories     Herb     Side     Bake     Thanksgiving     Stuffing/Dressing     Fall     Chestnut     Bon Appétit

Yield Serves 8 to 10

Number Of Ingredients 9

Buttermilk Corn Bread
3 tablespoons butter
2 1/2 cups chopped onions
1 1/2 cups chopped celery
2 1/4 to 2 3/4 cups low-salt chicken broth
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh thyme
2 cups coarsely chopped chestnuts from one 16-ounce jar
1 large egg, beaten to blend

Steps:

  • Preheat oven to 350°F. Cut bread into 1-inch cubes. Spread on large baking sheet. Bake until dry but not firm, about 25 minutes. Cool. Coarsely crumble into very large bowl. Maintain oven temperature.
  • Butter 13x9x2-inch glass baking dish. Melt 3 tablespoons butter in large skillet over medium-high heat. Add onions and celery; sauté until tender, about 7 minutes. Add to corn bread. Mix in 2 1/4 cups broth and herbs. Stir in chestnuts. Season with salt and pepper. Mix in egg. Add up to 1/2 cup more broth if stuffing seems dry.
  • Transfer to prepared dish. Cover; bake 30 minutes. Uncover and bake until top begins to brown, about 30 minutes longer.

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

MOM'S SAUSAGE AND CRANBERRY STUFFING



Mom's Sausage and Cranberry Stuffing image

Freshly toasted Italian bread crumbs, two incredibly rich sausages, and so unbelievably moist, it will surely impress your guests for the big feast this year!

Provided by Culinary Envy

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

Time 2h10m

Yield 20

Number Of Ingredients 19

1 loaf soft Italian bread
½ cup salted butter
¾ pound mild Italian sausage links, casings removed
¾ pound andouille sausage links, casings removed
2 cups diced yellow onion
2 cups diced celery
4 cloves garlic, minced
¼ cup minced fresh sage
1 tablespoon minced fresh rosemary
1 tablespoon minced fresh thyme
1 teaspoon poultry seasoning
1 teaspoon kosher salt
½ teaspoon ground black pepper
4 cups low-sodium chicken broth, divided
1 medium orange, zested and juiced, divided
3 large eggs
¼ cup minced fresh Italian parsley
1 (10 ounce) package dry bread stuffing mix
¼ cup dried cranberries, or more to taste

Steps:

  • Preheat the oven to 275 degrees F (135 degrees C).
  • Dice bread into 3/4-inch cubes; spread into an even layer on a rimmed baking sheet.
  • Bake in the preheated oven, stirring several times, until toasted, about 45 minutes. Keep oven on.
  • Meanwhile, melt butter in a large Dutch oven over medium-high heat until foaming, about 2 minutes; do not allow butter to burn. Add Italian and andouille sausages. Cook, breaking sausages up into fine pieces, until just a few bits of pink remain, about 8 minutes.
  • Add onion, celery, garlic, sage, rosemary, thyme, poultry seasoning, salt, and pepper. Stir frequently until vegetables are softened, about 7 minutes. Remove from the heat and stir in 2 cups chicken broth, orange juice, and 1 tablespoon orange zest.
  • Whisk remaining 2 cups chicken broth, eggs, and parsley together in a medium bowl until combined. Slowly stir in the sausage mixture. Gently fold in the toasted bread cubes, stuffing mix, and dried cranberries until evenly mixed. Transfer to a buttered 9x13-inch baking dish and cover tightly with aluminum foil.
  • Bake until an instant-read thermometer reads 150 degrees F (66 degrees C), about 45 minutes. Remove foil and continue to bake until crispy and golden brown on top, about 10 more minutes.
  • Remove from the oven and let cool for 5 minutes before serving. Sprinkle with additional parsley if desired.

Nutrition Facts : Calories 314.2 calories, Carbohydrate 33.1 g, Cholesterol 57.6 mg, Fat 15.2 g, Fiber 2.2 g, Protein 10.8 g, SaturatedFat 6.4 g, Sodium 887.5 mg, Sugar 4.4 g

CORNBREAD STUFFING WITH SAUSAGE



Cornbread Stuffing With Sausage image

The name says it all! Ground sausage is cooked with celery and onions, then baked with cornbread, bread crumbs and chicken broth.

Provided by sal

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

Time 1h10m

Yield 12

Number Of Ingredients 8

1 pound ground sausage
2 cups chopped celery
2 large onions, chopped
5 cups crumbled cornbread
5 cups seasoned bread crumbs
2 ¾ cups chicken broth
1 ½ teaspoons poultry seasoning
1 teaspoon sage

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Place sausage, celery and onions in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  • In a large bowl combine sausage mixture with cornbread, bread crumbs, chicken broth, poultry seasoning and sage. Mix well and transfer to a 9x12 inch baking dish.
  • Bake, covered, for 45 minutes or until well set and cooked through.

Nutrition Facts : Calories 440.7 calories, Carbohydrate 51.1 g, Cholesterol 40 mg, Fat 19.3 g, Fiber 4.3 g, Protein 15 g, SaturatedFat 6.5 g, Sodium 1401.8 mg, Sugar 6.5 g

CHESTNUT, BACON & CRANBERRY STUFFING



Chestnut, bacon & cranberry stuffing image

This festive stuffing brings together all the trimmings in one gorgeous mass

Provided by Good Food team

Categories     Side dish

Time 1h20m

Yield Makes 24 stuffing balls

Number Of Ingredients 12

100g dried cranberries
50ml ruby port
1 small onion, chopped
2 rashers unsmoked back bacon, cut into strips
50g butter
2 garlic cloves, chopped
450g sausagemeat
140g fresh white or brown breadcrumbs
2 tbsp chopped fresh parsley
½ tsp chopped fresh thyme leaves
140g peeled, cooked chestnuts, roughly chopped
1 medium egg, lightly beaten

Steps:

  • Soak the cranberries in the port for an hour. Fry the onion and bacon gently in the butter, until the onion is tender and the bacon is cooked. Add the garlic and fry for another minute or so.
  • Cool slightly, then mix with all the remaining ingredients, including the cranberries and port, adding enough egg to bind - I find it easiest to use my hands. Fry a knob of stuffing in a little butter, taste and adjust the seasoning if necessary.
  • To Cook: This stuffing can be baked in a dish, or rolled into balls that will be crisp on the outside and moist inside. To bake, press the stuffing into a greased ovenproof dish in a layer that is around 4cm thick. Bake at 190C/gas 5/fan 170C for about 40 minutes, until browned and, in the case of sausagemeat stuffing, cooked right through. Alternatively, roll into balls that are about 4cm in diameter. Roast the stuffing balls in hot fat (they can be tucked around the turkey or done in a roasting tin of their own) for 30-40 minutes, until crisp and nicely browned on the outside.

Nutrition Facts : Calories 123 calories, Fat 7 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 12 grams carbohydrates, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.65 milligram of sodium

CORN BREAD-SAUSAGE STUFFING



Corn Bread-Sausage Stuffing image

Fresh herbs enhance any basic stuffing, like this recipe based on cornmeal. You may want to add toasted nuts, like chestnuts, pecans or walnuts. It can be prepared a day ahead -- I find that it is better that way -- and reheated in a warm oven. Serve it alongside a roast turkey breast.

Provided by Pierre Franey

Categories     casseroles, side dish

Time 45m

Yield 6 servings

Number Of Ingredients 11

1/2 pound ground sweet or hot sausage meat
1 cup finely chopped onions
1 cup finely chopped celery
1 tablespoon finely chopped garlic
3 cups cubed corn bread
1/2 cup coarsely chopped pecans
Salt and freshly ground pepper to taste
2 tablespoons chopped fresh sage, or 1 tablespoon dried
1/2 cup finely chopped parsley
1 cup chicken broth, fresh or canned
1 egg, beaten

Steps:

  • Put sausage meat in a 9-inch cast-iron skillet over medium heat. Cook, breaking up lumps, until meat loses raw look. Drain fat.
  • Add onions, celery and garlic. Cook, stirring, until wilted. Remove skillet from heat.
  • Add corn bread, pecans, salt, pepper, sage, parsley, broth and egg. Blend well, and smooth over the top. Cover with foil and bake, along with turkey, 30 minutes.

Nutrition Facts : @context http, Calories 276, UnsaturatedFat 12 grams, Carbohydrate 19 grams, Fat 18 grams, Fiber 4 grams, Protein 12 grams, SaturatedFat 4 grams, Sodium 467 milligrams, Sugar 4 grams, TransFat 0 grams

More about "sausage chestnut cranberry corn bread stuffing recipes"

ROASTED CHESTNUT STUFFING RECIPE - NO SPOON NECESSARY
2021-11-15 Place an individual serving of stuffing in a microwave-safe bowl. Drizzle a tiny amount or stock or broth over the stuffing. Dampen a paper towel and gently lay the towel over …
From nospoonnecessary.com
5/5 (7)
Total Time 1 hr 25 mins
Category Side Dish
Calories 552 per serving
  • Toast cornbread: Spread cubed cornbread out evenly on a baking sheet and bake until golden and lightly toasted, about 8-10 minutes. Remove from oven and allow to cool.
  • Meanwhile, toast chestnuts: Melt 1 ½ tablespoons of butter in a large saute pan or Dutch oven over medium heat. Add chopped chestnuts. Season with salt and pepper. Cook, stirring often, until chestnuts are golden and fragrant, about 5 minutes. Use a slotted spoon to transfer chestnuts to a large bowl. Wipe out the pan with paper towels.


SAUSAGE, CHESTNUT AND CRANBERRY STUFFING - DELICIOUS. MAGAZINE
2006-12-31 Method. Preheat the oven to 190°C/fan170°C/gas 5. Mix all of the ingredients in a bowl, season well then shape into 12 balls and put on a large, non-stick baking sheet. Cook for 10 minutes then raise the oven temperature to 220°C/fan200°C/gas 7 and cook for a further 15-20 minutes until cooked and golden. Advertisement.
From deliciousmagazine.co.uk
Cuisine British Recipes
Category Stuffing Recipes
Servings 6


SAUSAGE, APPLE, CRANBERRY CORNBREAD DRESSING - THE TINY FAIRY
2020-11-23 Add diced celery, sage, rosemary and thyme. Cook for 2-3 minutes, stirring frequently to blend all the ingredients. Add chopped apples, dried cranberries and chopped parsley. Cook for a 1-2 minutes, stirring frequently to combine. Add cornbread cubes and combine. Evenly drizzle chicken stock and melted butter.
From thetinyfairy.com


SAUSAGE, APPLE AND CRANBERRY CORNBREAD STUFFING
Stir in the cranberries and stuffing mix, and gently toss until everything is well combined. Pour it into a baking dish, and pop it into a 375-degree oven for 15 minutes covered, then 15 more minutes uncovered to crisp up the top. Serve with a sprinkle of additional cranberries and sage leaves. So easy and elegant!
From thecomfortofcooking.com


CORNBREAD SAUSAGE STUFFING RECIPE WITH APPLES AND CRANBERRIES
Preheat oven to 350 degrees F. Place corn bread dressing into a large bowl and set aside. In a large pan over medium-high heat, cook the sausage into crumbles until cooked thoroughly. With a spoon, remove sausage from pan to a bowl and discard any excess grease. Heat butter in pan over medium heat.
From homecookingmemories.com


CHEF DE CUISINE: RECIPE: SAUSAGE CRANBERRY AND CORN …
SAUSAGE CRANBERRY AND CORN STUFFING Makes: 15 cups 10 cups loaf corn bread 2 cups pecans 1 pound leeks, white and pale green parts 3 celery ribs 3/4 stick unsalted butter 1/2 pound sweet Italian sausage 2 cups fresh cranberries 1/4 cup sugar 1/2 cup flat parsley leaves 2 cups chicken broth Salt and pepper to taste Preheat oven at 325 degrees ...
From chefdecuisine.com


CORNBREAD DRESSING WITH SAUSAGE AND CRANBERRIES - HOW TO FEED …
2019-11-10 Preheat oven to 350°F. Cook sausage. Drain and then transfer to bowl with cornbread. Heat butter in large skillet and then add onions and celery and cook until starting to turn golden, about 12 minutes. Add to cornbread/sausage mixture in bowl. Gently fold in parsley, sage, rosemary, thyme and cranberries.
From howtofeedaloon.com


CORNBREAD SAUSAGE STUFFING RECIPE - THE SPRUCE EATS
2021-07-04 Make the Cornbread. In a large bowl, combine the cornmeal, baking powder, salt, and baking soda. Mix in the buttermilk, egg, and 2 tablespoons of the vegetable oil. Stir until thoroughly combined. Pour the remaining 2 tablespoons of vegetable oil into the bottom of a 9-inch cast iron skillet.
From thespruceeats.com


STUFFING WITH CORNBREAD, SWEET ITALIAN SAUSAGE, AND CRANBERRIES
2012-11-14 Transfer to a greased 2.5-3 quart baking dish and bake at 350 degrees for 45 minutes. Stuffing with Cornbread, Sweet Italian Sausage, and Cranberries. 1 pound Italian sausage, casings removed (sweet, original, or spicy) Preheat oven to 325 degrees. Transfer cubed bread to a large baking sheet, bake for 15 minutes.
From cookingforkeeps.com


SAUSAGE & CRANBERRY CORNBREAD STUFFING
2014-11-24 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.
From thefarmgirlgabs.com


SAUSAGE CORN-BREAD AND CHESTNUT DRESSING RECIPE - FOOD CHANNEL
2008-11-05 Preparation. 1 Preheat an oven to 375°F. Butter a shallow gratin pan. 2 Spread the corn bread and white bread out on a baking sheet. Toast in the oven until light golden brown and dry to the touch, about 20 minutes. Set aside. 3 In a sauté pan over medium heat, brown the sausage, stirring and crumbling with a fork, until cooked through, about 10 minutes.
From foodchannel.com


QUICK AND EASY (BUT IMPRESSIVE) CHESTNUT CRANBERRY STUFFING
Directions. Preheat oven to 400 degrees. In a frying pan on medium-high heat add four tablespoons butter and bacon, and sauté until slightly crispy. Then add onion, celery, rosemary, and cranberries and cook until softened and fragrant. Place stale bread in a large mixing bowl, and add onion mixture, chestnuts, parsley, chicken stock, and salt ...
From more.ctv.ca


CORNBREAD, SAUSAGE, AND CHESTNUT STUFFING - WOMAN'S DAY
2017-08-30 Heat oven to 300 degrees F. Break the cornbread into crouton-size pieces on a rimmed baking sheet and arrange in an even layer. Bake until dry and golden brown, 45 to 50 minutes. Toss with the ...
From womansday.com


CRANBERRY-ORANGE CORNBREAD STUFFING WITH SAUSAGE
2013-11-13 For the cranberry-orange cornbread muffins: Preheat oven to 400 degrees, middle rack. Spray a muffin pan with vegetable spray and set aside. In one large bowl, whisk flour, cornmeal, baking powder, baking soda, and salt together until combined. In a medium bowl, whisk eggs for 20 seconds until paler in color.
From carnaldish.com


EASY CRANBERRY STUFFING - THERESCIPES.INFO
Preheat oven to 350º and butter a large baking dish. In a large skillet over medium heat, melt butter. Add onion, celery, and apple and cook until soft and fra
From therecipes.info


AL ROKER'S SAUSAGE AND CHESTNUT CORNBREAD STUFFING
2016-11-11 Ingredients. 3 pounds stale cornbread, cut into 1 inch cubes. 2 pounds spicy pork sausage, casing removed. 1 medium yellow onion, small dice. 2 stalks celery, small dice. 2 cups roasted and peeled ...
From today.com


SAUSAGE, CORN BREAD AND CHESTNUT DRESSING - WILLIAMS SONOMA
2018-11-21 Transfer to the bowl with the sausage. Add the corn bread and white bread, the chestnuts, herbs and stock. Season with salt and pepper and toss gently to combine. Transfer the dressing to the prepared dish, cover with aluminum foil and bake for 35 to 40 minutes. Remove the foil and continue baking until browned and crispy, about 40 minutes more ...
From williams-sonoma.com


CORNBREAD STUFFING WITH SAUSAGE AND CHESTNUTS - STRIPED SPATULA
2017-11-09 3 tablespoons chopped mixed herbs (such as fresh rosemary, thyme, and sage) . 1 cup roasted or steamed chestnuts , shelled and quartered**. . 2 cups low sodium chicken or turkey stock , plus additional for basting, if needed. . 1 cup sweet apple cider. . …
From stripedspatula.com


CORNBREAD DRESSING WITH SAUSAGE AND CRANBERRY - INSPIRED FRESH LIFE
2019-12-17 Add the garlic and seasonings. Cook about 5 more minutes, and remove from heat. Add the bread cubes, sausage, cranberries, and onion mix to a large bowl. Whisk two eggs in a medium bowl. Add three cups of chicken broth, and whisk to combine. Pour the broth and egg mixture over the cornbread mixture.
From inspiredfreshlife.com


EASY SAUSAGE, CRANBERRIES AND WALNUTS STUFFING - THE BOSSY KITCHEN
2021-11-08 Instructions. Preheat oven to 375F. Chop the sausage and bacon and place them in a pan. Cook them until brown for 5-6 minutes. Add chopped celery and chopped green onion to the pan and cook them together with the meat until translucent. In a big bowl, place the bread crumbs. Pour the chicken broth over and mix.
From thebossykitchen.com


BEST EVER CORNBREAD SAUSAGE STUFFING RECIPE
2020-11-12 To a large bowl add browned crumbled cornbread, sausage, celery onion mixture and cranberries. Pour vegetable broth over the top and toss to coat. Mix everything together. Add cornbread stuffing mixture to a 13×9 baking dish. Bake, uncovered, for 25-30 minutes until slightly browned and serve.
From joyfulhealthyeats.com


CORNBREAD STUFFING WITH SAUSAGE, CHERRIES & CHESTNUTS
Reserve the skillet. Advertisement. Step 2. On a foil-lined baking sheet, arrange cornbread in a single layer and bake until browned in spots, about 15 minutes; let cool. Step 3. In the reserved skillet, heat the remaining 1 tbsp. butter. Add the sausage and cook, crumbling with a wooden spoon, until browned, about 5 minutes.
From rachaelraymag.com


CORNBREAD CHESTNUT STUFFING - RUNNING TO THE KITCHEN®
2021-12-11 Add the ground sausage to the pan and brown the meat breaking it up with a spatula as it cooks. Lastly, add the chestnuts and cranberries and stir to combine. Cook another 2-4 minutes until they’re heated through. Season again to taste with salt and pepper. Transfer the stuffing mixture to a large mixing bowl.
From runningtothekitchen.com


CHESTNUT AND CRANBERRY DRESSING | WILLIAMS SONOMA
2013-12-01 In a large bowl, stir the egg while slowly pouring in the stock and cranberries. Add the bread and toss until well blended. Let stand, stirring occasionally, until the stock is absorbed, 6 to 8 minutes. Add the vegetable-sausage mixture, the chestnuts, sage, thyme and parsley. Season with salt and pepper and stir to mix.
From williams-sonoma.com


BEST EVER THANKSGIVING CORNBREAD SAUSAGE STUFFING
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 …
From carlsbadcravings.com


CRANBERRY-CORNBREAD STUFFING RECIPE - PILLSBURY.COM
2010-12-06 In medium bowl, combine cranberries and broth; mix well. Melt margarine in large skillet over medium heat. Add apples and onions; cook and stir 5 to 8 minutes or until onions are soft. Stir in stuffing mix and cranberry-broth mixture until stuffing is moistened. Use to stuff turkey, or place in greased 12x8-inch (2-quart) glass baking dish ...
From pillsbury.com


CORNBREAD STUFFING WITH SAUSAGE AND APPLES – WELLPLATED.COM
Increase the oven temperature to 375 degrees F. Make the stuffing: Lightly coat a 9×13-inch baking dish with nonstick spray. In a very large bowl, whisk together the eggs and chicken broth. In a large skillet on the stove, melt the butter over medium heat. Add …
From wellplated.com


SAUSAGE, CORN BREAD AND CHESTNUT DRESSING - WILLIAMS-SONOMA …
2017-11-21 Transfer to the bowl with the sausage. Add the corn bread and white bread, the chestnuts, herbs and stock. Season with salt and pepper and toss gently to combine. 5. Transfer the dressing to the prepared dish, cover with aluminum foil and bake for 35 to 40 minutes. Remove the foil and continue baking until browned and crispy, about 40 minutes more.
From blog.williams-sonoma.com


SAUSAGE, CORN BREAD AND CHESTNUT DRESSING | RECIPE | HOLIDAY …
Nov 7, 2017 - <p>This dressing, which combines the best of both worlds by combining rustic white bread with crumbly corn bread, is designed for advance preparation. You can chop the vegetables the day before and refrigerate them in sealable plastic bags. The bread cubes can also be toasted in advance, then stored in airtight contain…
From pinterest.com


CHESTNUT AND CRANBERRY STUFFING BALLS - EASY PEASY FOODIE
2018-11-06 Instructions. Preheat your oven to 220C / 200C / gas mark 7 / 425F and grease an oven tray large enough to hold all the stuffing balls. Place all the ingredients into a large bowl and mix with your hands until well combined. Divide the mixture into 16 and shape into balls. Place on your greased oven tray and cook for 20-25 minutes or until they ...
From easypeasyfoodie.com


SAUSAGE, CRANBERRY & CORNBREAD STUFFING RECIPE (MUST TRY)
2022-03-25 Crumble the sausage meat or chopped sausage into the pan and cook thoroughly. Drain off the excess fat. Add cornbread to the pan. Beat the eggs. Add eggs, cranberries, rosemary, thyme, and bay leaf to the pan. Season. Slowly add chicken broth to the pan, mixing the stuffing until lightly moist but not packed together.
From carnivorestyle.com


SWEET SAUSAGE STUFFING RECIPE : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


SAUSAGE AND CORNBREAD STUFFING RECIPE - RACHAEL RAY SHOW
2019-11-15 Preparation. Preheat the oven to 375˚F. In a large pan over low heat, add the sausage, season with salt, pepper, garlic powder, onion powder and fennel seed, and cook slowly to render out the fat. Once the fat is rendered and the meat starts to brown and crisp, add the onions, fennel, chestnuts, celery, carrots and garlic.
From rachaelrayshow.com


CORNBREAD AND SAUSAGE STUFFING - KITCHEN DIVAS
Transfer to bowl with sausage. Add butter to the skillet and sauté onions and celery until tender. Add thyme, sage, garlic, and stir for about 30 seconds. Add salt and pepper. Add to cornbread with sausage mixture and stir softly until blended watching not to break up the cornbread into even smaller pieces.
From kitchendivas.com


CORN BREAD STUFFING WITH CRANBERRIES RECIPE | MYRECIPES
Toast nuts in a large skillet over medium heat until aromatic (about 5 minutes), shaking pan occasionally; transfer to a bowl. Heat oil in pan; add onion and cook, stirring occasionally, until onion is translucent (5-10 minutes). Add onion, corn bread, and next 5 ingredients to bowl with nuts. Step 3. Preheat oven to 350°.
From myrecipes.com


BEST CHESTNUT STUFFING : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


CORN BISCUIT STUFFING WITH SAUSAGE AND CRANBERRIES ... RECIPE
Chestnut, bacon & cranberry stuffing Bbcgoodfood.com This festive stuffing brings together all the trimmings in one gorgeous mass... 40 Min; makes 24 stuffing balls; Bookmark. 93% Corn and Challah Stuffing with Fried Sage Allrecipes.com "Using challah in stuffing is a family secret. The sweet bread and the sweet corn in this recipe has... 15 Min; 6 Yield; Bookmark. 56% Biscuit …
From crecipe.com


Related Search