Cornbread Stuffing with Sausage

First of all, preheat the oven at 300ºF. Next, you take a baking pan and roast the pecans in them for 8 minutes. Take a skillet and add sausage to it. Cook the meat for 10 minutes or so. Once it's ready, remove the drippings from the skillet. Now, we will chop the apple, add it in a pan, and mix in apple juice, chicken broth, salt, and black pepper. Keep the pan uncovered and bring the mixture to a boil. Take the pan off the heat and add the stuffing mix now. Place a cover on top and let it sit for 5 minutes. Next add the sausage in the pan, cook for another minute or so, stir properly, and serving in a bowl topped with toasted pecan pieces.

Stuffing with Sausage and Cranberries Ingredients 7 leeks, white and pale green parts, chopped 6 tablespoons unsalted butter 3 celery ribs, chopped 2 cups pecans 2 cups fresh cranberries 2 cups chicken broth 1½ loaves cornbread ½ lb, sweet Italian sausage, 3 links ¼ cup sugar ½ cup parsley, chopped Salt and black pepper, for taste First of all, in a skillet you will cook chopped celery and leeks together. Add salt and black pepper and give everything a good stir. Take the sausages out of their casings and cut into small pieces. Add the sausage cubes into the skillet and cook for about 5 minutes. Meanwhile, you will cook cranberries with sugar in a different skillet for 5 minutes. Now in a different bowl, mix cornbread, pecans, cranberries, parsley, chicken broth, sausage mix, salt, and black pepper. Give it a good mix and let it cool.

Now if you want to stuff the bird with this stuffing, then do so on the day of cooking. Preheat the oven at 180ºF and roast the bird till it's golden brown from outside. Before serving, let the bird sit for 15 minutes. Cut into even slices and enjoy.

Whether you eat the stuffing as it is or want to enjoy it with turkey or chicken, these cornbread stuffing with sausage recipes will definitely make your dinner delicious.

By Sheetal Mandora Last Updated: 9/29/2011 Tweet