Well Thanksgiving has past and we are now all back to our normal lives. I have had some people ask me for my stuffing recipe so here goes. Enjoy. The most expensive item on this list is the cranberries. Everything else is very economical especially if you shop a sale. The sausage can be frozen if you find it on sale and want to buy it in advance.
Cornbread Cranberry Dressing
1 package of sausage, the kind in the little roll you find by the hot dogs.
1 package of Cornbread mix
1 package of Pepperidge Farms Herb Stuffing
2 Celery Stalks, chopped. Even the leafy part.
1 Medium Onion, chopped
1 package of dried Cranberries
½ c white wine
Make the cornbread according to directions and set aside. When cool enough to handle, dice in medium-sized chunks. It will fall apart, that is okay.
Cook the entire package of sausage on medium high, breaking it up as you go so it is in small pieces when fully cooked. Drain the fat and set it aside. Turn the heat to medium and add Olive Oil to the pan to cook the onions and celery until soft. Once they are cooked add white wine to the pan to get all of the yummy good stuff off the bottom of the pan. Add the cranberries at the last-minute to heat up in the wine and veggie mixture.
In a large bowl add all the ingredients together mixing gently to preserve the cornbread. Everything is all cooked so taste it and add salt and pepper if needed. Just try to not eat the whole thing before dinner. I know it’s difficult not to. As you cook your turkey add some of the turkey juices to the dressing and bake at 350° for 20 minutes. Broth will work too if you are not cooking a turkey with it. I also serve this with a pork roast.