Cranberry, Cornbread & Sausage Stuffing
Submitted by Ivee
Massive holiday stuffing with crumbled cornbread, hot and sweet Italian sausage, cranberries, maple syrup, rosemary, and orange marmalade. Makes 10 litres for a crowd-sized Thanksgiving feast.
YIELD
10 litresPREP
45 minCOOK
20 minREADY
45 minThis is not your restrained little side dish. This is a go-big-or-go-home stuffing built for the holiday table that feeds the whole family and then some.
Both hot and sweet Italian sausages get crumbled and browned in butter and olive oil, building a savory, spiced foundation.
Onions, celery, and carrots sauteed in the sausage drippings add sweetness and depth, while eight full cups of chopped cranberries bring a sharp, fruity counterpoint.
Maple syrup, fresh rosemary, and orange marmalade tie everything together with a sweet, herby warmth that pairs beautifully with day-old crumbled cornbread.
Stuff it in the bird or bake it in pans for a golden, crispy-topped dressing.
Chef Tips
- Use a potato masher to crumble the sausage as fine as possible while cooking. Smaller pieces distribute more evenly throughout the stuffing
- Save every drop of those sausage drippings. Sauteeing the vegetables in them is what gives this stuffing its incredible layered flavor
- Day-old cornbread is essential. Fresh cornbread is too moist and will turn the stuffing soggy
Ingredients
Directions
Cranberries may be fresh or frozen.
Remove casings from italian sausages.
Cook italian sausage with salted butter and oil in two frying pans and crumble as fine as possible with potato masher.
Drain in sieve and catch drippings.
Transfer drained crumbled sausage to large mixing bowl.
Sauté onions with reserved drippings until translucent. Drain in sieve and catch drippings.
Transfer trained onions to mixing bowl with sausage.
Sauté celery and carrots with reserved drippings until translucent.
Transfer celery and carrots with drippings to mixing bowl with sausage and onions.
Add cranberries, maple syrup, rosemary and marmalade, and mix very well.
Add crumbled cornbread and mix very well. You might need two big bowls.
This stuffing can be baked inside a turkey, or in a separate pan.
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