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
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
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.
Chef Chuck Kerber