This year I tried a new stuffing recipe. I have never really liked liked cornbread stuffing, but I had a request so I started looking for recipes. I found this one. The original also has walnuts in it and I left those out. This is a very tasty stuffing – although it was cooked outside the bird so technically it is dressing.
2 tablespoons olive oil
1 large onion, diced
3 stalks celery, chopped
1 pound sausage, spicy
3 cloves garlic, minced
10 leaves sage leaves, finely chopped
3 sprigs rosemary sprig, leaves finely chopped
10 cups cornbread, dry and in cubes
2 cups dried cranberries
16 ounces vegetable broth
1. Bake the cornbread Start with fresh cornbread (my cornbread recipe is on the blog) and cut in to cubes. Place in very large mixing bowl of a baking sheet to dry (allow one or more days to dry out the cornbread).
2. Preheat the oven to 350?
3. in a large skillet or salute pan begin heating the olive oil. Add the celery, onion, and garlic and state until they are soft and aromatic. Add the sage and rosemary and state another minute. Add the sausage and cook until the sausage is browned and crumbly. Remove from heat.
4. In a large mixing bowl combine the dried cornbread, sausage mixture and the cranberries. Toss to combine. Add the broth one cup at a time and mix thoroughly (use your hands). You want a very moist, actually wet consistency.
5. Transfer to a baking dish (you will be happier in the end if you spray the dish with PAM first).
6. Bake until the stuffing is hot all the way through and is crusty on top – about 30-35 minutes.
And technically this is dressing. If you want it to be stuffing the place the mixture into a turkey and bake it there.
Source: Food Network