There’s nothing too earth-shattering about this cornbread stuffing – in fact, it includes a lot of the usual suspects like sausage, onion, celery, sage, etc. Still it stood out as my clear favorite when compared to recipes I’ve made in the past. Maybe it was the addition of dried cranberries and pecans, neither of which I have used before. Both of them add great texture to the dish, and the cranberries lend nice color too (though let’s be honest, stuffing is never going to win any beauty contests). This stuffing wasn’t as crumbly as some I’ve made in the past. The top gets golden brown and crispy in the oven, while the inside stays moist so you get contrasting textures in every bite.
By Tracey
Sausage, Cranberry, and Cornbread Stuffing
adapted from Anne Burrell
Ingredients:
- 1 tablespoon extra-virgin olive oil
- 1 large onion, diced
- 3 ribs celery, diced
- 1 lb spicy Italian sausage, casing removed
- 3 garlic cloves, minced
- 3/4 cup coarsely chopped pecans
- 10 sage leaves, finely chopped
- 3 sprigs rosemary, leaves removed from stems and finely chopped
- 10 cups stale cornbread, cut into 1-inch cubes
- 1 cups dried cranberries
- 3 to 4 cups low-sodium chicken stock
Directions:
Preheat the oven to 350 F. Spray a 9×13-inch baking dish (or other similarly sized dish) with nonstick cooking spray.
Set a large skillet over medium heat and add the olive oil. When the oil shimmers, add the onions, celery, and a pinch of salt, and cook, stirring occasionally, until the vegetables have softened, about 10 minutes. Add the sausage and brown, stirring and breaking it up into smaller pieces with a wooden spoon. Mix in the garlic and cook for one minute, just until fragrant, then stir in the pecans, sage, and rosemary, and cook for just one more minute. Remove the pan from the heat.
In a large bowl, combine the cornbread, cranberries, and the sausage mixture. Season to taste with salt pepper. Then gradually add the chicken stock, mixing to incorporate until the bread is moistened (but not soggy). Transfer to the prepared dish.
Bake the stuffing (uncovered) until it is golden brown and crispy on top and hot all the way through, about 35-40 minutes.
