Cherry Cornbread Stuffing |
|
 |
Prep Time: 0 Minutes Cook Time: 70 Minutes |
Ready In: 70 Minutes Servings: 4 |
|
Sound good, got in my e-mail! Ingredients:
1 1/2 pounds frozen sweet cherries, thawed |
1 pound sweet or hot italian sausage |
1/4 cup butter |
1 large onion, peeled and diced |
4 stalks celery, diced |
6 cups crumbled day old cornbread |
1 (14.5-ounce) can chicken broth |
3 tablespoons chopped fresh rosemary |
freshly ground pepper to taste |
Directions:
1. Drain cherries in a sieve and press between several layers of paper towels to remove excess moisture and coarsely chop; set aside.
2. Remove the sausage from the casings and crumble into a medium skillet. Cook for 10 minutes or until no longer pink; drain excess fat.
3. Melt the butter in a large skillet. Add the onion and celery; cook for 10 minutes or until vegetables are soft.
4. Mix together the sausage, vegetables and cornbread in a large bowl with the broth and rosemary. Season to taste with pepper and fold in the cherries.
5. Makes enough to stuff a 16-pound turkey, or transfer to a buttered 13 x 9-inch baking dish and bake at 375°F (175°C) for 45 to 60 minutes or until heated through and lightly browned on top.
|
|