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Cornbread And Cashew Stuffing

Ingredients
  Sausage meat 1 Pound (500 Gram)
  Celery stalks 2 , finely chopped
  Onion 1 , finely chopped
  Cubed herbed cornmeal bread 3 Liter (12 Cups)
  Giblet stock 500 Milliliter (2 Cups)
  Chopped cashews 250 Milliliter (1 Cup)
  Finely chopped fresh sage 75 Milliliter (1/3 Cup)
  Dried savory 1 Teaspoon
Directions

Crumble sausage meat into large skillet; cook over medium heat, breaking up with fork, for 10 minutes or until no longer pink.
Drain off fat.
Add celery and onion; cook, stirring occasionally, for 8 to 10 minutes or until vegetables are tender.
Stir in bread cubes; cook, stirring occasionally, for 5 minutes.
Add stock, cashews, sage and savory; mix well.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Occasion: 
Christmas
Interest: 
Party
Servings: 
38

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Your rating: None
4.35
Average: 4.4 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 251 Calories from Fat 128

% Daily Value*

Total Fat 14 g22.2%

Saturated Fat 3 g14.8%

Trans Fat 0 g

Cholesterol 8.6 mg2.9%

Sodium 492.6 mg20.5%

Total Carbohydrates 25 g8.4%

Dietary Fiber 1.8 g7.1%

Sugars 10.4 g

Protein 5 g9.5%

Vitamin A 2.2% Vitamin C 1.7%

Calcium 1% Iron 3.9%

*Based on a 2000 Calorie diet

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Cornbread And Cashew Stuffing Recipe