Name: Dewey Family Cornbread Stuffing
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Ingredients: Double batch of cornbread, chopped (approx. 12 cups); 4 tablespoons unsalted butter; 1 large onion, diced; 4 stalks celery, diced; 1/2 – 3/4 lb. Cajun, Hot Link, or Andouille Sausage, diced; 1/2 cup milk; 1/2 cup liquid stock of your choice; 2 tablespoons fresh sage, chopped; 1 tablespoon fresh thyme leaves; 1/3 cup pecans, chopped; 1/3 cup dried cranberries; salt and pepper to taste

Dewey Family Cornbread Stuffing

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cornbread stuffing with hot link sausage, pecans, and cranberries.

Author: Prairie Californian
Prep Time: 15
Cook Time: 60
Total Time: 1 hour 15 minutes

Ingredients

Scale

Double batch of cornbread, chopped (approx. 12 cups)
4 tablespoons unsalted butter
1 large onion, diced
4 stalks celery, diced
1/2 – 3/4 lb. Cajun, Hot Link, or Andouille Sausage, diced
1/2 cup milk
1/2 cup liquid stock of your choice
2 tablespoons fresh sage, chopped
1 tablespoon fresh thyme leaves
1/3 cup pecans, chopped
1/3 cup dried cranberries
salt and pepper to taste

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Instructions

Cut the cornbread into 1-inch cubes. Pour into a large bowl and set aside.
Melt the butter in a large skillet. Add the onions, celery, and diced sausage and cook for 3-4 minutes. Add the broth, milk, and herbs. Stir to combine and remove from heat.
Add the pecans and cranberries to the large bowl with the cornbread. Ladle the broth mixture into the bowl, tossing as you go until the dressing has the moisture level you want. Salt and pepper to taste.
Spoon the dressing into a large casserole pan and/or the turkey cavity. Bake the casserole for 20-30 minutes at 350 degrees until golden brown and crispy on top.
Serve and enjoy!

Nutrition

Serving Size: 10

Find it online: https://prairiecalifornian.com/cornbread-stuffing/