CRANBERRY CORNBREAD STUFFING RECIPE
Try this Cranberry Cornbread Stuffing Recipe for a party. Our Cranberry Cornbread Stuffing Recipe is ready in under an hour and makes up to 10 servings.
Provided by My Food and Family
Categories Dairy
Time 10m
Yield 10 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F. Lightly coat an 8x8-inch or other medium-sized baking dish with cooking spray.
- In a large skillet, heat olive oil over medium-high heat. Add sausage and cook, crumbling with a spoon. Once sausage begins to brown, add butter, celery, onion, apple, sage and pepper. Cook, stirring often, until vegetables are tender, 5 to 7 minutes.
- Remove from heat; stir in chicken broth and egg.
- Stir in cranberries. Then add in the stuffing mix and stir to combine.
- Pour into prepared baking dish and cover with foil. Bake for 15 minutes uncovered. Remove foil and bake until crisp, 15 to 20 minutes more. Top with fresh sage leaves.
- Enjoy!
Nutrition Facts : Calories 230, Fat 12 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 600 mg, Carbohydrate 24 g, Fiber 2 g, Sugar 10 g, Protein 8 g
AWESOME SAUSAGE, APPLE AND CRANBERRY STUFFING
This Thanksgiving stuffing is fantastic! It is very flavorful and fresh-tasting. This recipe will stuff a 10-pound turkey (which serves six) plus extra. I replaced the usual pork sausage with much healthier turkey sausage. Other dried fruits may also be used in place of cranberries.
Provided by Stacy M. Polcyn
Categories Side Dish Stuffing and Dressing Recipes Sausage Stuffing and Dressing Recipes
Time 1h40m
Yield 10
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degree F (175 degree C). Spread the white and whole wheat bread cubes in a single layer on a large baking sheet. Bake for 5 to 7 minutes in the preheated oven, or until evenly toasted. Transfer toasted bread cubes to a large bowl.
- In a large skillet, cook the sausage and onions over medium heat, stirring and breaking up the lumps until evenly browned. Add the celery, sage, rosemary, and thyme; cook, stirring, for 2 minutes to blend flavors.
- Pour sausage mixture over bread in bowl. Mix in chopped apple, dried cranberries, parsley, and liver. Drizzle with turkey stock and melted butter, and mix lightly. Allow stuffing to cool completely before loosely stuffing a turkey.
Nutrition Facts : Calories 235.5 calories, Carbohydrate 21.7 g, Cholesterol 80.2 mg, Fat 11.6 g, Fiber 2.1 g, Protein 12.5 g, SaturatedFat 5 g, Sodium 547.5 mg, Sugar 8.7 g
SAUSAGE, DRIED CRANBERRY AND APPLE STUFFING
Serve a hearty side of Food Network's Sausage, Dried Cranberry and Apple Stuffing recipe for Thanksgiving dinner.
Provided by The Hearty Boys
Categories side-dish
Time 55m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F.
- Saute the sausage in a large heavy skillet over medium-high heat until cooked through, crumbling coarsely with the back of a spoon, about 10 minutes. Using a slotted spoon, transfer the sausage and drippings to a large bowl. Melt the butter in the same skillet over medium-high heat. Add the leeks, apples, celery and poultry seasoning to the skillet and saute until the leeks are soft, about 8 minutes. Mix in the drained cranberries, sage and rosemary. Add the mixture to the sausage, then mix in the croutons and parsley. Next add the chicken stock a little at a time until the stuffing is very moist. Be sure not to overdo it; it shouldn't be mushy. Season with salt and pepper. Place in a casserole dish. (The stuffing can be made to this point 2 days before Thanksgiving, refrigerated.)
- Bake in a 14-inch oval or 9 by 13-inch rectangular casserole dish and place, uncovered, in the oven for 20 to 30 minutes, until the top is crispy and the center piping hot. Remove and serve immediately.
SAUSAGE AND CRANBERRY BAKED STUFFING
Do-ahead dish! Enhance savory, sausage stuffing by stirring in colorful, tart cranberries.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 8h55m
Yield 12
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Spray 13x9-inch glass baking dish with cooking spray. Place bread cubes in baking dish.
- In 10-inch skillet, cook sausage, celery and onion over medium heat, stirring occasionally, until sausage is no longer pink and vegetables are tender; drain.
- Add sausage mixture, sage and cranberries to baking dish; mix lightly with bread cubes. In medium bowl, beat broth, milk and eggs with fork or wire whisk until well mixed; pour over bread and stir gently to soak all bread cubes in milk mixture. Cover and refrigerate at least 8 hours but no longer than 12 hours.
- Bake uncovered 35 to 40 minutes or until knife inserted in center comes out clean and top is golden brown.
Nutrition Facts : Calories 180, Carbohydrate 18 g, Cholesterol 50 mg, Fat 1, Fiber 1 g, Protein 8 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 480 mg, Sugar 6 g, TransFat 0 g
SAUSAGE CORNBREAD STUFFING
Serve Anne Burrell's Sausage Cornbread Stuffing recipe from Food Network for Thanksgiving dinner.
Provided by Anne Burrell
Categories side-dish
Time 45m
Yield 12 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- Coat a large saute pan with olive oil, add the onions and celery and saute over to medium heat. Season with salt and cook until the vegetables start to become soft and are very aromatic. Add the sausage and cook until the sausage begins to brown. Stir in the garlic and saute for another 1 to 2 minutes. Add the walnuts, sage and rosemary and cook for another minute, then remove from heat.
- In a large bowl mix together the cornbread, cranberries, and the sausage mixture. Add chicken stock and knead with your hands until the bread is very moist, actually wet. Taste to check for seasoning and season with salt, if needed and transfer to an ovenproof dish.
- Bake the stuffing until it is hot all the way through and is crusty on top, about 30 to 35 minutes. MMMMM...stuffing!
SAUSAGE & CRANBERRY CORNBREAD STUFFING
Sausage and cranberry cornbread stuffing is the perfect partner for your Thanksgiving turkey. It is also great served with pork or chicken.
Provided by Melissa Russo / thefarmgirlgabs.com
Categories Side Dish
Time 50m
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Remove sausage from casing and cook over medium heat until brown. Drain and set aside.
- In same pan, add butter, celery and onion and sauté until translucent. Season with salt, pepper and poultry seasoning.
- Add sausage back into the pan along with 5 cups of cubed cornbread and 1 cup of cranberries. Add the maple syrup. Stir to incorporated, cooking over medium heat.
- Gradually add ½ - 1 cup of chicken stock to stuffing mixture. You want to use enough stock to moisten but not soak the dressing. and cook until heated through.
- Add stuffing to a baking dish and bake for 25 - 30 minutes or until top is light brown.
SAUSAGE, CRANBERRY, AND CORN BREAD STUFFING
Categories Onion Side Bake Thanksgiving Stuffing/Dressing Cranberry Sausage Cornmeal Gourmet Wheat/Gluten-Free Peanut Free Soy Free
Yield Makes 12 cups
Number Of Ingredients 10
Steps:
- Preheat oven to 325° F.
- Cut corn bread into 1/2-inch cubes and in 2 large shallow baking pans bake in middle of oven until just dry, about 20 minutes. Transfer corn bread from 1 pan to a large bowl and in pan toast pecans in oven until insides are golden, 10 to 20 minutes.
- Halve leeks lengthwise and then cut crosswise into 1/2-inch pieces. In a bowl of cold water wash leeks well and lift from water into a sieve to drain. Chop celery. In a 12-inch skillet cook leeks and celery in butter with salt and pepper to taste over moderately low heat, stirring, until leeks are tender, about 25 minutes. Remove sausage from casings and break into small pieces. Add sausage to leek mixture and cook over moderate heat, stirring occasionally, 5 minutes, or until sausage is cooked through.
- In a small heavy saucepan cook cranberries with sugar over moderately high heat, stirring, 5 minutes, or until some begin to burst. Chop parsley.
- To bowl of corn bread add remaining corn bread cubes, pecans, sausage mixture, cranberries, parsley, broth, and salt and pepper to taste and toss together. Cool stuffing completely. Stuffing may be made up to this point 1 day ahead and chilled, covered. Bring stuffing to room temperature before proceeding.
- For cooking stuffing inside poultry:
- Any frozen poultry destined for stuffing should be completely thawed, and the stuffing itself brought to room temperature before it's put into the turkey. Do not stuff your bird the night before you cook it; such a seeming time-saver can have dangerous results. Instead, it is best to loosely fill the bird's neck and body cavities immediately before roasting. And always use a meat or instant-read thermometer: The meat is done when the temperature of the thickest part of the thigh (be careful not to touch the bones) reaches 180°F.; the stuffing baked inside the bird is done at 160°-165°F. After roasting, let your stuffed poultry stand 15 to 20 minutes, a double assurance that the requisite temperatures for food safety have been reached.
- For cooking all or part of stuffing outside poultry:
- In a shallow baking dish bake stuffing in preheated 325° F. oven 1 hour (for moist stuffing, bake covered entire time; for less moist stuffing with a slightly crisp top, uncover halfway through baking time).
CRANBERRY SAUSAGE STUFFING
Cranberry Sausage Stuffing is every festive flavor of Thanksgiving baked into one savory, sweet and very satisfying dish. Loaded with cranberries, apples, sausage and herbs, this stuffing is a perfect complement to turkey!
Provided by Erica Walker
Categories Side Dish
Time 1h10m
Number Of Ingredients 14
Steps:
- Spread bread cubes in a single layer on a baking sheet. Bake 5-7 minutes at 350-degrees or until evenly toasted. Transfer toasted breadcrumbs to a large bowl.
- In a large skillet, cook the sausage and onion over medium heat, stirring until evenly browned. Add the celery, sage, rosemary and thyme. Cook, stirring for 2-3 minutes.
- Pour sausage mixture over bread in bowl. Mix in apples, cranberries, parsley and almonds (optional). Drizzle with turkey stock and melted butter and toss until evenly coated.
- Spoon into two 9x13 baking dishes and cook, covered for 40 minutes, then uncover and bake for another 15 minutes.
Nutrition Facts : Calories 397 kcal, Carbohydrate 29 g, Protein 14 g, Fat 26 g, SaturatedFat 9 g, Cholesterol 57 mg, Sodium 591 mg, Fiber 3 g, Sugar 12 g, ServingSize 1 serving
CRANBERRY-STUFFED CORNBREAD STUFFING MUFFINS
Make and share this Cranberry-Stuffed Cornbread Stuffing Muffins recipe from Food.com.
Provided by carmenhcollins
Categories Thanksgiving
Time 1h15m
Yield 30 muffins, 30 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 325 degrees. Spray cooking spray into muffin pan.
- In large skillet, heat olive oil to high heat. Slit sausage casing, and remove ground sausage. Break up sausage in pan, then turn to medium heat just before fully cooked. Add the three containers of onions, garlic, shallots, and celery and cook all until sausage is done and onions are translucent. Add seasoning packet that came with Stuffing mix (or not, if you bought the kind that's pre-seasoned), and add one of the chicken broth boxes. Heat all ingredients until bubbly, then add thyme and sage just before removing from heat.
- Pour all stuffing mix all into one very large bowl. Then pour all contents of pan plus the additional box of broth over stuffing mix. Stir all together with two large serving spoons. Set aside.
- Rinse and drain cranberries, then heat in orange juice until juice is boiling and all cranberries pop open and become mushy. Watch that the juice doesn't boil over, so turn it down to low and keep it at a simmer. In a food processor, pulse orange zest and pecans together to get a medium ground. Strain cooked cranberries from orange juice and mix them with the zest, pecans, and brown sugar.
- Just before baking, add the four eggs to the stuffing mix. Stir well, coating all stuffing.
- Spoon stuffing into muffin cups, halfway, and make a bit of a well for the cranberry filling. Just not all the way to the bottom. Spoon about 1 ½ tablespoon of cranberry filling into each muffin cup, then come back over and fill the muffins the rest of the way, covering the cranberry filling entirely. They won't rise, so they can be filled to the top. Keep the cranberry filling buried within the stuffing, since the filling is sugary and will caramelize when baked, and you don't want it to cause the muffin to stick into the pan.
- Bake at 325 degrees for 45-55 min, or until bubbly and golden brown/crusty on top. Let cool in muffin pans and run a butter knife around the inside of each cup to loosen each muffin. That way if any of the cranberry filling has leaked out and gotten sticky, it won't cause the muffin to break apart. They will be dense so it's best to use a plate upside down on top of the muffin pan, then flip over to remove the muffins. Makes 30 large muffins.
CORNBREAD/SAUSAGE DRESSING WITH DRIED CRANBERRIES
An easy-to-make cornbread dressing that has become a tradition at our holiday table. Great with turkey, ham, goose, or duck.
Provided by Mark H.
Categories Pork
Time 1h30m
Yield 16-24 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350.
- Cut cornbread into 1-inch cubes and place in large mixing bowl with 2 tblsp of olive oil.
- Add 2 tblsp of fresh thyme (1/2 tblsp dried) to mixing bowl and toss cornbread to coat.
- Spread the cornbread out on baking sheets and bake at 350 until slightly toasted (about 15 minutes).
- Allow toasted cornbread to cool at room temperature for about 30 minutes, then return to bowl.
- While cornbread is cooling, brown bulk sausage over medium heat until cooked through/lightly browned.
- Use a slotted spoon to remove sausage from frying pan (or drain grease) and add sausage to mixing bowl.
- Heat remaining 2 tblsp of olive oil and butter over medium heat and add onion and celery.
- Saute onions and celery for about 10 minutes.
- Add dried cranberries or cherries to onion/celery and saute for about 5 minutes.
- Fold the mixture into the bowl with cornbread and sausage.
- Add the remaining thyme, sage, parsley to the mixing bowl and toss well with spatula.
- Drizzle the mixture with chicken broth to moisten and add salt and pepper to taste.
- Place into baking pan (s), cover with foil and cook for 25-30 minutes.
Nutrition Facts : Calories 234, Fat 16.8, SaturatedFat 5.8, Cholesterol 57.1, Sodium 148.9, Carbohydrate 4.3, Fiber 1.1, Sugar 1.9, Protein 15.7
SAUSAGE, APPLE, AND CRANBERRY DRESSING
This is an very flavorful recipe that works great for any special occasion, especially Thanksgiving.
Provided by Alan Dorchak
Categories Side Dish Stuffing and Dressing Recipes Sausage Stuffing and Dressing Recipes
Time 2h
Yield 20
Number Of Ingredients 16
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
- Spread the bread cubes in a thin layer onto two or more baking sheets. Bake in the preheated oven until the bread cubes have toasted evenly, 5 to 7 minutes. Stir once as the bread bakes. Once toasted, place the bread cubes into a very large mixing bowl and set aside.
- Heat a large skillet over medium-high heat and stir in the pork sausage. Cook and stir until crumbly, evenly browned, and no longer pink. Drain the sausage and add to the bread cubes.
- Melt 2 tablespoons of butter in the same skillet over medium heat. Stir in the onion and celery, and cook until the onion has softened and turned translucent, about 5 minutes. Season to taste with sea salt and pepper, and scrape into the bowl with the bread cubes. Stir in the apples, cranberries, walnuts, sage, rosemary, thyme, and parsley. Whisk the eggs in a bowl along with the chicken stock, and pour over the bread mixture along with 1/2 cup of melted butter. Stir well until the bread cubes have absorbed the chicken stock. Pack into the prepared 9x13 inch baking dish and cover with aluminum foil.
- Bake in the preheated oven for 30 minutes, then remove the aluminum foil, and stir the stuffing. Return to the oven and continue baking until golden brown on top, about 15 minutes more.
Nutrition Facts : Calories 329.2 calories, Carbohydrate 32.3 g, Cholesterol 53.4 mg, Fat 18.3 g, Fiber 2.5 g, Protein 10.8 g, SaturatedFat 6.9 g, Sodium 675.8 mg, Sugar 9.3 g
More about "sausage cranberry and corn bread stuffing food"
CRANBERRY-ORANGE CORNBREAD STUFFING WITH SAUSAGE
From carnaldish.com
Reviews 2Estimated Reading Time 6 mins
- Preheat oven to 400 degrees, middle rack. Spray a muffin pan with vegetable spray and set aside.
BEST EVER THANKSGIVING CORNBREAD SAUSAGE STUFFING
From carlsbadcravings.com
Reviews 54Servings 12-16Cuisine AmericanCategory Side Dish
- Prepare cornbread according to directions. Allow baked cornbread to sit out overnight in order to dry out.
- Preheat oven to 350 degrees F. Slice cornbread and white bread into 1/2 inch cubes. Add to 2 baking sheets and bake for 35-45 minutes or until completely dried out (they should resemble croutons).
- Meanwhile, cook sausage in a large skillet until nicely browned, breaking up any clumps. Using a slotted spoon, transfer to a very large bowl.
- Melt butter in remaining fat in skillet. Add onions and cook 5 minutes. Add celery, apples, garlic, chicken bouillon and all seasoning/spices and cook for 2 minutes, while stirring. Transfer to bowl with sausage and stir in toasted bread, crushed Ritz, pecans, and cranberries.
BEST EVER CORNBREAD SAUSAGE STUFFING RECIPE
From joyfulhealthyeats.com
Cuisine AmericanEstimated Reading Time 7 minsCategory SidesTotal Time 1 hr
- Using your hands crumble cornbread into irregular size pieces (large, medium and bite size). Spread out on 13×9 baking sheet. Bake cornbread crumbles for 8-10 minutes, tosses halfway through.
- In the meantime, heat a medium skillet to medium high heat. Add ground sausage to the pan and cook until slightly browned, approximately 5-7, chopping up sausage into smaller pieces with a wooden spoon.
CORN BREAD STUFFING WITH COUNTRY SAUSAGE - FOOD & WINE
From foodandwine.com
5/5 Servings 8-12
- Butter a large gratin dish or a 9-by-13-inch baking dish. Break the Country Corn Bread into 1-inch pieces, spread the pieces on a baking sheet and let dry slightly, for at least 4 hours or overnight.
- Meanwhile, roast the poblanos over a gas flame or under the broiler, turning until charred all over. Transfer the poblanos to a bowl, cover with plastic wrap and let steam for 15 minutes. Peel, core and seed the poblanos and cut them into 1/2-inch pieces.
- In a large deep skillet, melt the butter until foaming. Add the onions, celery, carrots and garlic and cook over moderately high heat, stirring, until softened, 8 to 10 minutes. Add the sausage, breaking it up, and cook until no pink remains, about 10 minutes. Stir in the oregano, salt, pepper and poblanos and transfer to a large bowl. Mix in the corn bread, then stir in the turkey stock. Spread the stuffing in the prepared gratin dish.
- Preheat the oven to 350°. Cover the stuffing with foil and bake for about 30 minutes, or until heated through. Uncover and bake for 15 to 20 minutes, or until the top is crisp and golden. Serve hot.
CRANBERRY ORANGE CORNBREAD STUFFING - KING ARTHUR BAKING
From kingarthurbaking.com
4.8/5 (4)Total Time 2 hrs 12 minsServings 1
- Lightly grease 12 muffin cups., In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt., In another bowl or large measuring cup, whisk together the milk, vegetable oil, egg, and orange oil or zest., Pour the liquid all at once into the flour mixture, stirring quickly and gently until just combined.
- Bake the muffins for 18 to 22 minutes, until a cake tester inserted in the center of one muffin comes out clean., Remove the muffins from the oven, let them cool in the pan for 5 minutes, then turn them out onto a rack to cool completely., Cut the muffins into eighths and leave to dry out overnight, uncovered., To make the stuffing: Preheat the oven to 350°F., Pour the oil into a large sauté pan set over medium heat.
SAUSAGE, APPLE AND CRANBERRY CORNBREAD STUFFING – THE ...
From thecomfortofcooking.com
Servings 10Category Side Dish
CRANBERRY, SAUSAGE, AND MUSHROOM STUFFING
From clarkscondensed.com
Servings 10Estimated Reading Time 3 mins
CORNBREAD DRESSING WITH SAUSAGE AND CRANBERRY | FOODTALK
From foodtalkdaily.com
Servings 10Total Time 1 hr 30 mins
CRANBERRY, SAUSAGE AND CORNBREAD STUFFING MUFFINS
From jonesdairyfarm.com
Servings 12-15Total Time 40 mins
CRANBERRY, CORNBREAD AND SAUSAGE STUFFING | RECIPELION.COM
From recipelion.com
Category Thanksgiving RecipesEstimated Reading Time 40 secs
CRANBERRY AND CORNBREAD STUFFING MUFFINS - SIMPLY SATED
From simplysated.com
Estimated Reading Time 3 mins
CRANBERRY SAUSAGE STUFFING RECIPE | CDKITCHEN.COM
From cdkitchen.com
5/5 (2)Total Time 45 minsServings 12Calories 336 per serving
SAUSAGE, CRANBERRY, AND CORNBREAD STUFFING (YOUR GO-TO ...
From reddit.com
CORNBREAD STUFFING WITH SAUSAGE - SAUSAGE STUFFING AND ...
From worldrecipes.org
CORN BISCUIT STUFFING WITH SAUSAGE AND CRANBERRIES ... RECIPE
From crecipe.com
CRANBERRY, CORNBREAD AND SAUSAGE STUFFING - YUMMY RECIPES
From yummy-recipes.us
CRANBERRY SAUSAGE CORNBREAD STUFFING | BIJOUX & BITS
From bijouxandbits.com
SAUSAGE CRANBERRY APPLE STUFFING RECIPE - ALL INFORMATION ...
From therecipes.info
HANDMEDOWNRECIPES | CRANBERRY SAUSAGE CORNBREAD STUFFING
From handmedownrecipes.com
CRANBERRY~ CORNBREAD & SAUSAGE STUFFING RECIPE
From bakerrecipes.com
CRANBERRY CORNBREAD STUFFING RECIPE - ALL INFORMATION ...
From therecipes.info
APPLE SAUSAGE, CRANBERRY AND CORN BREAD STUFFING | COZI ...
From test-cozi.com
CORNBREAD DRESSING WITH SAGE SAUSAGE - ALL INFORMATION ...
From therecipes.info
CRANBERRY APPLE STUFFING ALLRECIPES - ALL INFORMATION ...
From therecipes.info
SAUSAGE & CRANBERRY CORNBREAD STUFFING | RECIPE ...
From pinterest.com
STARTING TO SIMMER: CRANBERRY AND SAUSAGE CORNBREAD STUFFING
From startingtosimmer.blogspot.com
SAUSAGE STUFFING AND DRESSING RECIPES | ALLRECIPES
From ceritakuliner.com
CRANBERRY CORNBREAD STUFFING - RECIPE | COOKS.COM
From cooks.com
SAUSAGE CRANBERRY AND CORN BREAD STUFFING RECIPES
From tfrecipes.com
SAUSAGE, CRANBERRY, AND CORN BREAD STUFFING
From pinterest.ca
HOW TO MAKE CRANBERRY, CORNBREAD AND SAUSAGE STUFFING
From gigarecipes.com
CROCK POT CRANBERRY PECAN STUFFING - ALL INFORMATION ABOUT ...
From therecipes.info
SAUSAGE CRANBERRY STUFFING RECIPES
From tfrecipes.com
SAUSAGE, CRANBERRY, AND CORNBREAD STUFFING (YOUR GO-TO-SIDE)
From carnivorestyle.com
SAUSAGE DRIED CRANBERRY AND APPLE STUFFING - ALL ...
From therecipes.info
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love