Facebook Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon
Sausage stuffing with cranberry and corn | wefacecook.com Sausage stuffing with cranberry and corn | wefacecook.com
Recipe

SAUSAGE STUFFING WITH CRANBERRY AND CORN

Serves: 15
If they like it, it serves 15 otherwise  - thinking face emoji
Preparation time: 30 minutes
Cooking time: 40 minutes
Totaltime: 1 hour 10 minutes
Additional info: Makes: 15 cups

Can be made a day ahead and chilled. Bring stuffing to room temperature before proceeding.

Ingredients

  • 10 cups loaf corn bread
  • 2 cups pecans
  • 1 pound leeks, white and pale green parts
  • 3 celery ribs
  • 3/4 stick unsalted butter
  • 1/2 pound sweet Italian sausage
  • 2 cups fresh cranberries
  • 1/4 cup sugar
  • 1/2 cup flat parsley leaves
  • 2 cups chicken broth
  • Salt and pepper to taste

Preparation

  • Preheat oven at 325 degrees. Cut corn bread into cubes. Place on a rimmed baking sheet. Dry for 15 minutes in oven.
    Toast pecans for 10 to 12 minutes. In a bowl, combine corn bread and pecans. Cut leeks lengthwise. Slice crosswise into 1/2-inch pieces. Wash and drain. Chop celery.
    In a 12-inch skillet, melt butter and add leeks and celery. Cook until tender. Remove sausages form casings and break into small pieces. Add to leek mixture, and cook over medium heat stirring occasionally until sausage is cooked through. In a medium saucepan, cook cranberries and sugar for about 5 minutes. Chop parsley.
    In a large bowl, combine all ingredients. Season with salt and pepper to taste. Cool stuffing.
Login to Save to Recipe Box
Add Recipe Note
Save to Recipe Box
Print
Add Recipe Note
Saved Add to List

    Add to List

Print
Add Recipe Note
Saved Add to List

    Add to List

Add Recipe Note