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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 8 |
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Delicious is the word for this stuffing. I made this for Thanksgiving and everyone loved it. Also good with pork! I use 1/2 each of the stuffing bags and mix the two. Double the recipe and use both bags. You'll need a larger pan to mix the ingredients. Ingredients:
7 ounces cornbread stuffing mix |
7 ounces seasoned stuffing mix, with sage |
1 large onion, diced |
2 stalks celery, sliced thin |
1 -2 granny smith apple, diced small |
3/4 cup dried cranberries |
1 lb sage pork sausage |
1/2 cup unsalted butter |
3 cups sodium-free chicken broth |
1/2 cup pecans, chopped and toasted |
1 teaspoon sage or 1 tablespoon fresh sage |
Directions:
1. Preheat oven to 375 degrees.
2. Saute pork in a large non stick skillet. (no oil needed). Remove pork with a slotted spoon, set aside. Drain oil but do not wipe out pan.
3. Add 1/4 cup butter to hot pan, add sage, onions and celery. Saute on medium heat for a couple of minutes. Add cranberries and apples, cover and steam saute for a couple of minutes.
4. Add remaining butter, sausage, pecans and stuffing mix. Lower heat and stir to incorporate all ingredients then add chicken broth - 2 cups at first and if not moist enough add more, but not mushy. Let this sit for a couple of minutes on the burner to heat everything.
5. This can be made ahead, refrigerated and brought to room temperature before baking.
6. Bake for 20-30 minutes in a greased casserole, uncovered, middle rack.
7. Cooking time includes cooking on stove and in oven.
8. Enjoy!
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