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Cornbread Stuffing with Pears and Dried Cranberries Recipe

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    Source: www.womansday.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 1 bag (16 oz) cornbread stuffing

    2. 1/2 bag (14 oz) cubed herb seasoned stuffing (4 cups)

    3. 1 lb bulk breakfast pork sausage

    4. 4 Tbsp butter

    5. 2 medium onions, chopped

    6. 3 ribs celery, chopped

    7. 3 large ripe Red Bartlett (or other) pears, cored, cut into bite-size chunks, skin on

    8. 1 cup dried cranberries

    9. 1/2 cup chopped parsley

    10. 3 cups reduced-sodium chicken broth

    Instructions Jump to Ingredients ↑

    1. Combine stuffings in a large bowl or pot. In a large nonstick skillet over medium heat, cook sausage 10 minutes, stirring frequently to break up, until no longer pink. Scoop onto paper towel with slotted spoon to remove fat. Add to bowl with stuffing; discard fat.

    2. Melt butter in skillet and cook onion and celery 8 minutes, or until tender. Add to bowl along with pears, cranberries, and parsley. Gradually add broth, tossing until evenly moistened. Stuff neck and body of turkey. Spoon remaining stuffing into a greased shallow baking dish.

    3. While turkey is resting, increase oven temperature to 375°F. Cover baking dish with foil and bake stuffing 30 minutes. Uncover and bake

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