Ocean Spray's Cape Cod Cranberry Dressing (Stuffing)

Submitted by COOKGIRl

"Whatever am I doing posting a fall-winter recipe in May? I know! Using up leftover cornbread! The meat is definitely optional. I used orange-essence dried cranberries from Trader Joe's. The sweetness of the cornbread balances and complements well with the tartness of the cranberries. If you choose to use dried cranberries, reduce amount by half. The recipe itself can be easily doubled. From the oceanspray.com website."

 

• Ready In: 45mins
• Ingredients: 9
• Yields: 3 cups

ingredients

• 473.18 ml leftover cornbread, cubed
• 2-3 226.79 g sausage meat, cooked, drained and crumbled (optional, read *Note) or 2-3 sliced tempeh bacon, cooked and crumbled (optional, read *Note)
• 236.59 ml cranberries (fresh, frozen or dried)
• 118.29 ml diced onion
• 78.78 ml chopped pecans
• 29.58 ml fresh parsley, minced (replacing thyme) or 9.85 ml dried parsley (replacing thyme)
• salt and black pepper, to taste
• 118.29 ml vegetable broth or 118.29 ml chicken broth
• 29.58 ml butter (optional, my addition)

directions

1. *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.
2. Preheat oven to 350ºF.
3. Combine all ingredients, except chicken broth (and butter if using), in an oiled or buttered medium casserole dish.
4. Add broth; mix well.
5. 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.
6. Cover and bake for 30 minutes or until heated through.