Ask anyone and they'll likely tell you that stuffing is one of their top favorite Thanksgiving side dishes.
Some families like to serve the same recipe year after year. But I prefer to surprise my guests by adding unexpected ingredients to my traditional cornbread stuffing like dried cranberries, sage, and spicy sausage. This recipe keeps things interesting around the Thanksgiving table -- all you have to worry about now is whether to cook it inside or outside the turkey.
Cornbread Stuffing With Cranberries, Sausage, and Sage
- 2 cups pecans
- 1 link spicy sausage
- 3/4 cup (1 1/2 sticks) unsalted butter
- 3 large onions, diced
- 6 stalks celery, diced
- 1/4 cup dried oregano
- 1 pan cornbread
- 1 loaf day-old white bread, crust on, cut into 1-inch cubes (10 heaping cups)
- 3 large eggs, lightly beaten
- 2 cups dried cranberries
- 1 cup coarsely chopped fresh sage
- 1 tablespoon coarse salt
- 1 tablespoon freshly ground black pepper
- 1/2 teaspoon cayenne pepper
- 1 quart chicken stock
Toast pecans in oven until golden and fragrant, 8 to 12 minutes at 350 degrees, tossing occasionally. Let cool, then roughly chop; set aside.
Brown sausage in skillet; set aside.
Melt butter in a large skillet. Add onions and celery; cook over medium heat, stirring occasionally, until onions are translucent, about 10 minutes. Add oregano; stir to combine.
Transfer onion mixture to a large bowl. Add pecans, cornbread, bread cubes, eggs, cranberries, sage, salt, black pepper, cayenne, sausage, and stock. Mix to combine. Cook stuffing in buttered baking dish -- 35 minutes covered at 375; remove foil and bake additional 10-20 minutes. Or cook inside turkey.
What kind of stuffing do you make on Thanksgiving?
Image via lilszeto/Flickr