Yummmm…stuffing! Call me crazy but, if I had to choose just ONE carb-y dish for Thanksgiving dinner, it wouldn’t be pie, or rolls, or potatoes. It would be stuffing!
This recipe fits well within our healthy but oh-so-yummy POV since it is made with chicken sausage (low in fat) and is loaded with lots of veggies. Feel free to make this to your family’s preferences: change up the sausage (spicy is great!), substitute different veggies, season with other varieties of herbs. This can be made with your favorite cornbread: whether gluten-free or traditional, from scratch or a boxed mix, or even a bag of cubes you purchase. I would love to hear how you switched it up to please your loved ones! Enjoy!
Cornbread Stuffing with Sausage and Veggies
ingredients:
1 batch of your favorite cornbread (I used a GF mix)
coconut or olive oil
1 onion, cut into a small dice
2 stalks celery, sliced thinly
1 fennel bulb, chopped into small pieces
sea salt, freshly ground pepper
1# uncooked sausage, (I used chicken sausage)
2 teaspoons garlic, finely chopped
1 teaspoon each dried thyme, rosemary, sage
1 large apple, cubed
1 cup dried cranberries
3 to 4 cups chicken broth/stock
directions :
- first thing you need to do is make a batch of cornbread. you can make this a day or two before. after removing from baking pan, cool thoroughly, wrap loosely, and store in a cool, dry place.
- when ready to prepare the stuffing, cut up the cornbread into small-ish cubes and place on a rimmed baking sheet. bake at 250-275 for 30 minutes or so ‘til the cubes are getting crispy and drying out. pour into a very large bowl and set aside
- heat the oil in a large saute pan, over medium heat, warm the oil
then add the onions and celery and fennel; season well with s&p and cook until the vegetables start to become soft - push to the edges of the pan and add the sausage into the middle; cook ‘til the sausage begins to brown
- add in the garlic, herbs, and apples; stir all together for a minute or so; remove from heat
- increase oven temp to 375
- into the bowl holding the cornbread, add the cranberries along with the cooked sausage/veggie mixture and stir together
- pour 2 cups of the chicken broth evenly over the whole bowl; knead together with your hands (adding additional broth ‘til the bread is very moist but not mushy)
- taste to check for seasoning, adding additional s&p if needed
transfer to a large ovenproof dish/casserole and cover with foil - bake the stuffing until it is hot all the way through about 30 minutes.
- if your family likes some crispy bits, too, remove foil and increase oven temp to 425; bake for additional 10 minutes
♥ ♥ ♥ ♥ ♥
God loves you! ♥ (Don’t ever forget that!)
♥ coleen
[…] use Alton Brown’s Brined Turkey recipe), along with gluten-free gravy and the stuffing (see my recipe I shared here a couple of weeks ago). My daughter, Kassia and her mother-in-law Mary Ann are divvy-ing up the […]