Cherry Cornbread Stuffing
From goodeat 14 years ago
- 70 minutes to make
- Serves 4
Sound good, got in my e-mail!
Ingredients
- 1 1/2 pounds frozen sweet cherries, thawed shopping list
- 1 pound sweet or hot Italian sausage* shopping list
- 1/4 cup butter shopping list
- 1 large onion, peeled and diced shopping list
- 4 stalks celery, diced shopping list
- 6 cups crumbled day old cornbread shopping list
- 1 (14.5-ounce) can chicken broth shopping list
- 3 tablespoons chopped fresh rosemary shopping list
- freshly ground pepper to taste shopping list
How to make it
- Drain cherries in a sieve and press between several layers of paper towels to remove excess moisture and coarsely chop; set aside.
- Remove the sausage from the casings and crumble into a medium skillet. Cook for 10 minutes or until no longer pink; drain excess fat.
- Melt the butter in a large skillet. Add the onion and celery; cook for 10 minutes or until vegetables are soft.
- 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.
- 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.
The Rating
Reviewed by 6 people-
Wow! Oh my god this is great and sound so delicious, I was it now. LOL
Hi 5.
ED
spinach1948
in Dorchester-Boston loved it
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sounds really really good!
midgelet
in Whereabouts loved it
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Love this recipes!
superfoodman
in Metropolis loved it
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