Cranberry Cornbread Stuffing with Smoked Oysters and Sausage
You can never have too many Southern recipes, so give Cranberry Cornbread Stuffing with Smoked Oysters and Sausage a try. One portion of this dish contains approximately 41g of protein, 73g of fat, and a total of 1098 calories. For $3.36 per serving, you get a main course that serves 2. 155 people have tried and liked this recipe. A mixture of onion, salt and pepper, chicken stock, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is perfect for Thanksgiving. It is brought to you by Country Cleaver. From preparation to the plate, this recipe takes around 50 minutes. Taking all factors into account, this recipe earns a spoonacular score of 76%, which is pretty good. Similar recipes include Cranberry-Glazed Turkey with Cranberry-Cornbread Stuffing, Smoked Pork Chops with Tex-Mex Cornbread Stuffing, and Cornbread Cranberry Stuffing.
Servings: 2
Preparation duration: 30 minutes
Cooking duration: 20 minutes
Ingredients:
1 Tbsp Butter
1 stalk Celery, finely chopped
½ cup Chicken Stock
2 cups Cornbread, cubed
1/2 cup Dried Cranberries
1/2 tsp Dried Sage
3 cloves Garlic, minced
1 medium Onion, finely chopped
1 can Smoked Oysters, drained and finely chopped
1 pound Pork Sausage (like Johnsonville Sausage)
Salt and Pepper to taste
2 Tbsp White Wine
Equipment:
oven
frying pan
casserole dish
Cooking instruction summary:
Preheat oven to 350 degrees.Heat a large skillet over medium heat, and cook pork sausage until it begins to brown. Add in onion, celery, garlic, and sauge and continue to cook. Stir occasionally until the vegetables have softened and browned. Add in cubed cornbread, cranberries and smoked oysters - fold in. Gently fold in chicken stock and white wine. Stir gently to combine completely. Add in salt and pepper to taste if desired.Use the butter to grease a casserole dish. Spread stuffing into an even layer into the dish. Bake until its heated through and brown on top - about 20 minutes.Serve immediately or if using to stuff into a bird - place into the freezer for one hour so it cools down.
Step by step:
1. Preheat oven to 350 degrees.
2. Heat a large skillet over medium heat, and cook pork sausage until it begins to brown.
3. Add in onion, celery, garlic, and sauge and continue to cook. Stir occasionally until the vegetables have softened and browned.
4. Add in cubed cornbread, cranberries and smoked oysters - fold in. Gently fold in chicken stock and white wine. Stir gently to combine completely.
5. Add in salt and pepper to taste if desired.Use the butter to grease a casserole dish.
6. Spread stuffing into an even layer into the dish.
7. Bake until its heated through and brown on top - about 20 minutes.
8. Serve immediately or if using to stuff into a bird - place into the freezer for one hour so it cools down.
Nutrition Information:
covered percent of daily need
