Cornbread Sausage Stuffing with Cranberries and Pecans

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Cornbread Sausage Stuffing with Cranberries and Pecans - Thanksgiving Cornbread Sausage Stuffing (Dressing) with dried cranberries, apples and pecans is destined to become your new go-to recipe!!  The wonderfully savory, buttery herb infused stuffing is moist, flavorful, easy and absolutely addicting!

INGREDIENTS

1 16 oz. pkg.  cornbread mix prepared according to directions*
4 cups cubed (1/2-inch) day old white bread (I like Italian)
1 sleeve  Ritz crackers, crushed (26 crackers)
1 pound fresh sage pork sausage (I use Jimmy Dean)**
6 tablespoons unsalted butter
1 large onion, chopped
2 Granny Smith apples, peeled, chopped into 1/2" pieces
4 celery ribs, sliced
4 garlic cloves, minced
1 1/2 teaspoons chicken bouillon
1 teaspoon dried parsley
1/2 tsp EACH dried basil, salt
1/4 tsp EACH dried oregano, dried thyme , pepper
1 cup roughly chopped pecans, toasted
1 cup dried cranberries (crasins)
3 cups low sodium chicken broth
2 eggs


INSTRUCTIONS
Visit Cornbread Sausage Stuffing with Cranberries and Pecans By Jen - Carlsbad Cravings @ carlsbadcravings.com for full recipe








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