Ocean Spray's Cape Cod Cranberry Dressing (Stuffing)
- Ready In:
- 45mins
- Ingredients:
- 9
- Yields:
-
3 cups
ingredients
- 2 cups leftover cornbread, cubed
- 2 -3 1/2 lb sausage meat, cooked, drained and crumbled (optional, read *Note) or 2 -3 sliced tempeh bacon, cooked and crumbled (optional, read *Note)
- 1 cup cranberries (fresh, frozen or dried)
- 1⁄2 cup diced onion
- 1⁄3 cup chopped pecans
- 2 tablespoons fresh parsley, minced (replacing thyme) or 2 teaspoons dried parsley (replacing thyme)
- salt and black pepper, to taste
- 1⁄2 cup vegetable broth or 1/2 cup chicken broth
- 2 tablespoons butter (optional, my addition)
directions
- *Note: I've prepared this recipe with and without the meat. For the sausage in the original recipe I used instead Recipe #100408 making "sausage" from ground turkey or chicken. It worked really well for this dressing. I have never prepared the dressing using sausage, only the sausage substitute as indicated. Test on Friday.
- Preheat oven to 350ºF.
- Combine all ingredients, except chicken broth (and butter if using), in an oiled or buttered medium casserole dish.
- Add broth; mix well.
- Add more broth for a moister stuffing. (I like my dressing/stuffing moist, therefore I add closer to 3/4 cup of broth but don't add too much liquid or you'll have bread-y goo.) If desired, dot the top of the dressing with the butter.
- Cover and bake for 30 minutes or until heated through.
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RECIPE SUBMITTED BY
COOKGIRl
United States