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Cranberry And Sausage Cornbread Stuffing-Holiday Series

TheBagLady's picture
This is a wonderful recipe to make any holiday meal complete. You can create many unique flavors from this one recipe.
Ingredients
  Cornbread stuffing mix 28 Ounce
  Mild sausage 1 Pound
  Dried cranberries 1⁄2 Cup (8 tbs)
  Sage 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Chicken broth 3 Cup (48 tbs)
  Garlic powder 1 Teaspoon
  Onion powder 1 Teaspoon
  Poultry seasoning 1⁄2 Teaspoon
  Pepper 1⁄2 Teaspoon
For garnish
  Parsley flakes/Chopped parsley 1⁄2 Teaspoon
Directions

GETTING
1. Preheat the oven to 350 F.

MAKING
2. In a non-stick pan, put the sausage, mash it with a fork and cook it until partly cooked.
3. Put a zip lock plastic bag over a bag holder.
4. In the bag, put in garlic powder, salt, sage, onion powder, poultry seasoning, pepper, dried cranberries and broth, and stir to mix.
5. Add in the stuffing mix on top and put in the sausage over the stuffing mix.
6. Pull the bag from the holder, seal partly and remove the air.
7. Seal the bag completely and turn it around to mix completely.
8. In a 9 X 13 inch baking dish or foil pan, put the stuffing mixture and cover it.
9. Bake it in oven for 35 to 40 minutes or until the edges just starts to get crispy and brown and the center is still moist.

SERVING
10. Sprinkle parsley on top and serve hot.

TIPS
You can freeze the stuffing mixture in the bag, and defrost and bake it whenever needed.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Side Dish
Taste: 
Savory
Method: 
Baked
Dish: 
Stuffing
Occasion: 
Thanksgiving
Ingredient: 
Sausage
Interest: 
Party
Restriction: 
Low Cholesterol
Preparation Time: 
10 Minutes
Cook Time: 
50 Minutes
Ready In: 
0 Minutes
Servings: 
10

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