Cornbread Dressing (Stuffing)
- Ready In:
- 55mins
- Ingredients:
- 18
- Yields:
-
160 Oz
- Serves:
- 20
ingredients
- 28 ounces cornbread, crumbled
- 16 ounces sausage, Sage or 16 ounces italian if you cannot find sage
- 4 cups yellow onions, finely chopped with the food processor
- 1 cup celery, finely chopped in the food processor
- 2 (13 ounce) cans whole cranberry sauce
- 2 apples, red cored and coarsely chopped with the skin
- 2 apples, green cored and coarsely chopped with the skin
- 2 cups pecans, coarsely chopped
- 2 cups raisins
- 2 cups boullion chicken
- 1 tablespoon marjoram
- 2 tablespoons sage
- 1 tablespoon thyme
- 1 tablespoon basil
- 2 tablespoons parsley
- 1 tablespoon paprika
- 2 teaspoons salt
- 1 tablespoon pepper
directions
- Preheat oven to 350.
- Place the crumbled cornbread in a big bowl.
- In a large fry pan, brown and cook the turkey sausage.
- Add the onions and celery. Sauté until limp. Place in the bowl and mix.
- Put can of whole cranberries in bowl and mix.
- Put the raisins (can be black, golden or mixed) and the pecans in the bowl and mix.
- Add the apple and mix thoroughly.
- See what the texture of the dressing is … if it needs a bit of liquid make more chicken bullion and add until right. You do not want the dressing to be too soggy – just moist.
- Place stuffing in a casserole dish and cook 30 – 45 minutes.
- Fill small (8 oz) & large (32 oz) containers according to the orders and refrigerate or freeze depending how long until the delivery date.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
As I am in South Florida, I have many edible fruits and perennial veggies in my yard. So, I like to cook with them.