Sausage, Cranberry, and Corn Bread Stuffing Recipe

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Sausage, Cranberry, and Corn Bread Stuffing
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Ingredients
10
Count
Nutrition
389
Calories
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Ingredients:

Directions:

  1. Preheat oven to 325° F.
  2. Cut corn bread into 1/2-inch cubes and in 2 large shallow baking pans bake in middle of oven until just dry, about 20 minutes. Transfer corn bread from 1 pan to a large bowl and in pan toast pecans in oven until insides are golden, 10 to 20 minutes.
  3. Halve leeks lengthwise and then cut crosswise into 1/2-inch pieces. In a bowl of cold water wash leeks well and lift from water into a sieve to drain. Chop celery. In a 12-inch skillet cook leeks and celery in butter with salt and pepper to taste over moderately low heat, stirring, until leeks are tender, about 25 minutes. Remove sausage from casings and break into small pieces. Add sausage to leek mixture and cook over moderate heat, stirring occasionally, 5 minutes, or until sausage is cooked through.
  4. In a small heavy saucepan cook cranberries with sugar over moderately high heat, stirring, 5 minutes, or until some begin to burst. Chop parsley.
  5. To bowl of corn bread add remaining corn bread cubes, pecans, sausage mixture, cranberries, parsley, broth, and salt and pepper to taste and toss together. Cool stuffing completely. Stuffing may be made up to this point 1 day ahead and chilled, covered. Bring stuffing to room temperature before proceeding.
  6. For cooking stuffing inside poultry: Any frozen poultry destined for stuffing should be completely thawed, and the stuffing itself brought to room temperature before it's put into the turkey. Do not stuff your bird the night before you cook it; such a seeming time-saver can have dangerous results. Instead, it is best to loosely fill the bird's neck and body cavities immediately before roasting. And always use a meat or instant-read thermometer: The meat is done when the temperature of the thickest part of the thigh (be careful not to touch the bones) reaches 180°F.; the stuffing baked inside the bird is done at 160°-165°F. After roasting, let your stuffed poultry stand 15 to 20 minutes, a double assurance that the requisite temperatures for food safety have been reached.
  7. For cooking all or part of stuffing outside poultry: In a shallow baking dish bake stuffing in preheated 325° F. oven 1 hour (for moist stuffing, bake covered entire time; for less moist stuffing with a slightly crisp top, uncover halfway through baking time).
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 389.02 Kcal (1629 kJ)
Calories from fat 321.82 Kcal
% Daily Value*
Total Fat 35.76g 55%
Cholesterol 16.27mg 5%
Sodium 302.38mg 13%
Potassium 356.23mg 8%
Total Carbs 13.98g 5%
Sugars 5.86g 23%
Dietary Fiber 4.62g 18%
Protein 7.51g 15%
Vitamin C 8.5mg 14%
Iron 2.1mg 12%
Calcium 63.1mg 6%
Amount Per 100 g
Calories 251.51 Kcal (1053 kJ)
Calories from fat 208.06 Kcal
% Daily Value*
Total Fat 23.12g 55%
Cholesterol 10.52mg 5%
Sodium 195.49mg 13%
Potassium 230.31mg 8%
Total Carbs 9.04g 5%
Sugars 3.79g 23%
Dietary Fiber 2.99g 18%
Protein 4.86g 15%
Vitamin C 5.5mg 14%
Iron 1.4mg 12%
Calcium 40.8mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 10
    Points
  • 11
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol,
  • good source of fiber

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