Cornbread, toasted pine nut, and dried cranberry stuffing: Good Eats: Recipes

This is, by far, the dish that I cannot wait to cook and eat on Thanksgiving! This stuffing is a favorite and highly requested dish each year. You can make it the day or night before Thanksgiving and it turns out great. Try it next Thursday, I promise you won't regret it.

Cornbread, pine nut, and cranberry stuffing

9 x 13 pan of baked cornbread (I've done homemade and Jiffy, both work just fine. If you use Jiffy, you will need 2 boxes. You can make it the day before and let it get dry)
1/2-1 lb. of pork sausage--mild with sage variety
1 large onion, chopped
4 celery stalks, chopped
1 C. pine nuts, lightly toasted in a hot pan

3/4 c. dried cranberries
2 T. finely chopped fresh sage or 1 1/2 tsp. dried
1 1/2 C. chicken stock

1. Fry sausage in a large skillet until brown. I like it in small pieces. Remove from pan to a large mixing bowl, leaving oil and drippings in pan. 

2.Saute the onion over medium heat in the sausage pan with the drippings, add celery after about 2 minutes. Cook until onions are translucent (I like the onion and celery well cooked). Add to sausage mixture in bowl.

3. Add baked corn bread, crumbling in pieces, sage, cranberries and pine nuts and stir. Add stock. Mix all ingredients together. 

4. Pour into a greased 9 x 13 baking dish. Cover with foil and bake on top rack for 30 minutes at 350 degrees. Remove foil and bake for another 30 minutes until the top is crunchy and brown (don't let it burn).

Hope you have a very Happy Thanksgiving!!

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