CRANBERRY CORNBREAD STUFFING RECIPE

Cranberry Cornbread Stuffing Recipe image

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

Previous Next

Ingredients

1 tsp. olive oil
1 lb. Italian sausage, casings removed
2 Tbsp. unsalted butter
2 stalks celery, thinly sliced
1/2 yellow onion, chopped
1 tart apple (such as Granny Smith or Pink Lady), cored and chopped
1/2 tsp. each dried sage leaves and black pepper
1-1/2 cups low-sodium chicken broth
1 egg, beaten
1/2 cup dried cranberries
1 pkg. (6 oz.) STOVE TOP Cornbread Stuffing Mix
fresh sage leaves for garnish

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