Recipe Index

Ingredients

• 3/4 cup sweet Italian sausage
• 1 onion (small dice)
• 3 stalks celery (small dice)
• 1 granny smith apple (small dice)
• 2 tablespoons unsalted butter
• 1 tablespoon parsley (chopped)
• 1 tablespoon fresh sage (chopped)
• 1 teaspoon fresh rosemary (chopped)
• 2 teaspoons fresh thyme (chopped)
• 1/2 cup dried cranberries (chopped)
• 8 cups cornbread (cut into 1 inch squares and toasted)
• 1 teaspoon salt
• 1/2 teaspoon ground pepper
• 2 large eggs beaten
• 1 1/2 cups chicken broth
• 3/4 cup milk

Method

1. Spray a 9x13-inch roasting pan or 12-inch oval baking dish and heat the oven to 350°F, toasting the cornbread squares on a baking sheet for 10 minutes first if they are not already toasted.
2. Brown the sweet Italian sausage in a medium skillet, lift it into a bowl, then saute the diced onion, celery and apple in the butter in the same pan over medium heat for about 4 minutes until the onion turns translucent.
3. Add the softened vegetables to the sausage bowl together with the parsley, sage, rosemary, thyme and chopped dried cranberries.
4. Whisk the salt, pepper, beaten eggs, chicken broth and milk together in a measuring jug while the toasted cornbread waits in a large bowl.
5. Fold the sausage and herb mixture through the cornbread, pour the egg and broth liquid over everything, and toss gently so the cubes soak without breaking apart.
6. Turn the cornbread stuffing into the prepared dish and bake it for 35 to 40 minutes until set and golden across the top.

Prep: 35 min · Cook: 40 min · Total: 75 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data