The best delicious Cranberry Cornbread Stuffing recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Cranberry Cornbread Stuffing recipe today!
Hello my friends, this Cranberry Cornbread Stuffing recipe will not disappoint, I promise! Made with simple ingredients, our Cranberry Cornbread Stuffing is amazingly delicious, and addictive, everyone will be asking for more Cranberry Cornbread Stuffing.
What Makes This Cranberry Cornbread Stuffing Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Cranberry Cornbread Stuffing.
Ready to make this Cranberry Cornbread Stuffing Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
2 c Cranberries,fresh or frozen,
-thawed if frozen
1 c Water
1/2 c Sugar
1 lb Sausage meat
8 c Crumbled cornbread,homemade
-or store-bought
2 lg Red delicious apples,pared,
-cored and diced,about 3
-cups
2 md Celery stalks,diced,about
-1/2 cup
1 md Onion,finely chopped,about
-1/3 cup
1/4 c Chopped parsley
2 ts Leaf thyme,crumbled
2 ts Leaf marjoram,crumbled
1/2 ts Salt
1/4 ts Pepper
Combine the cranberries, water and sugar in a medium-size sauce pan.
Bring to boiling over medium heat. Lower the heat and simmer for 10
minutes. Drain well. Transfer to a large bowl.
Saute the sausage in a medium-size skillet for about 5 minutes,
breaking it into small pieces with a wooden spoon, until lightly
browned and no longer pink. Drain the excess fat. Combine with the
cranberries in the bowl.
Add the cornbread, apples, celery, onion, parsley, thyme, marjoram,
salt and pepper to cranberry-sausage mixture. Toss gently to mix.
Stuff the turkey and roast it according to your favorite recipe. Or
spoon the stuffing into a greased, shallow, 4 1/2-quart baking dish.
bake, covered, in a preheated 350’F. oven for 45 minutes, until
heated through. Uncover for a crusty top.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
Yields
16 Servings
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