Wednesday, November 17, 2010

Sausage and Cranberry Cornbread Stuffing

1 bag plain cornbread stuffing or 6 c cubed stale, toasted cornbread
1 lb sage flavored sausage
1 small onion
4 stalks celery thinly sliced (its best right from the heart with the leaves)
1 1/2 c dried cranberries
1 c chopped walnuts
2 tsp thyme
2 tsp sage
1 14 oz can chicken stock (you will want more on hand to add until its the desired texture)

Heat oven to 350°

Brown meat in a skillet over medium heat. Once its almost cooked through, add onions and celery and saute until translucent.

Combine all ingredients, except chicken broth, in a medium casserole dish. Add chicken broth; mix well. (Add more chicken broth for a moister stuffing).

Cover and bake for 30 minutes or until heated through.

Makes about 6 cups.

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