Cornbread and Sweet Sausage Stuffing

This is one of my all-time favorite recipes- give it a try this Thanksgiving and surprise your guests and family with a real taste treat!

Prep time- 45 minutes

Serves 6-8

Ingredients:

10 cups dried, corn bread cut into 1 inch cubes

4 cups cooked and crumbled sweet sausage- casing removed

1 cup butter

1 cup chopped onions

1 cup chopped celery

1 cup dried cranberries

4 cups chicken stock

3 tablespoon finely chopped sage

3 tablespoons chopped Italian flat-leaf parsley

1 cup finely chopped pecans

1 teaspoon kosher salt

2 tablespoons fresh cracked black pepper

Directions:

Place the cubed cornbread in a large bowl and set aside.

Melt the butter in a large sauté pan over medium heat. Add the onions and celery- cook for 4-5 minutes until the vegetables become soft and caramelized. Add the dried cranberries, and a pinch of salt and pepper- cook for an additional 2 minutes. Place the sautéed vegetables with the cranberries, chopped pecans, sage, chopped parsley and crumbled sweet sausage over the cubed cornbread.

Deglaze the sauté pan with 2 cups of the chicken stock- slowly place the liquid over the cornbread. Carefully blend the mixture, slowly adding the remaining two cups of chicken stock and the salt and pepper.

Place the stuffing mixture in a greased 9 X 13 pan and cook uncovered for 30 minutes, or until the top becomes golden brown.

Enjoy!