March 28, 2024

Cornbread Stuffing with Apples, Sausage, and Cranberries

So…how are your Thanksgiving plans progressing? Do you have your menu for the big feast set yet? (I don’t…still trying out a few recipes.) Here on At Home w/ GCH, we have been featuring a few recipes that would make good candidates to serve as side dishes for your Thanksgiving meal.

Today’s recipe is for Cornbread Stuffing with Sausage, Apples and Cranberries. OK, here’s the big question: do you call yours ‘stuffing’ or ‘dressing?’ Oh, and another question: to cook inside the bird or as a casserole? I’d love to hear your replies in the comments below!

The recipe I prepared included gluten-free cornbread but can be made in the same manner with traditional cornbread which is made with wheat flour. Also, this could be made without the sausage 🙁 to make a vegetarian side dish (as a suggestion, increase the liquids slightly and add some melted butter, too). Enjoy!

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Cornbread Stuffing with Sausage, Apples and Cranberries

Ingredients:
1 pound Italian sausage, casings removed 2013-11-17 18.17.16
2 tablespoons butter
1 medium onions, chopped
2 stalks celery, chopped
3 cups sliced leeks, white and pale green parts only, cleaned well (about 2 large leeks)
Kosher salt and freshly ground black pepper
2-3 apples, cored and chopped coarsely
2 teaspoons poultry seasoning *
1/2 cup apple cider
1 cup dried cranberries, soaked in boiling water for 15 minutes
2 cups turkey or chicken stock (or broth)
2 eggs, beaten
Cornbread croutons (see below)

Directions:

  • Preheat the oven to 375.
  • A day or so beforehand, prepare a 9×13 pan of cornbread. After cooling in pan, cut into smallish cubes (croutons) and set aside to dry on a large baking sheet. (I left mine out overnight.)  About an hour or so prior to preparing the stuffing, place cornbread croutons into a 350 oven and bake, to dry even further, for 20-30 minutes. (Alternately, you could purchase cubed and dried cornbread stuffing cubes.)
  • Saute the sausage in a large saute pan over medium-high heat until cooked through, breaking up with a spoon, about 10-15 minutes. Using a slotted spoon to drain, remove the cooked sausage to a very large bowl.
  • Meantime, beat the eggs lightly and then mix with the cider and 1 cup of stock or broth.
  • Add the butter to the sausage drippings, and melt over medium-high heat. Add the leeks and onions and celery to the skillet and saute until the leeks are just getting soft, about 5-6 minutes.
  • Add the chopped apples and continue to cook for 5 more minutes.
  • Mix in the soaked cranberries (with their liquid) and the poultry seasoning.
  • Add this mixture to the sausage in the bowl. Then stir in the cornbread croutons.
  • Next add the additional 1 cup of stock, 1/4 cup at a time, until the stuffing is very moist. Be careful not to overdo it; it should not be mushy. Season with salt and pepper as you are adding the stock.
  • Bake in a glass 14-inch oval or 9×13  casserole dish, uncovered, in the oven for 30 minutes ‘til the top is crispy and the middle is piping hot. Remove and serve immediately (or cover loosely with aluminum foil).

To make your own Homemade Poultry Seasoning, combine:2013-11-17 18.11.27

1 tablespoon ground sage
1/2 tablespoon ground thyme
1/2 tablespoon dried thyme leaves
1 tablespoon dried marjoram
1/2 tablespoon ground rosemary
1 tablespoon freshly ground black pepper

 

 

 ♥  ♥  ♥  ♥  ♥

God loves you ♥  (Don’t ever forget that!)

♥  coleen

The Five B’s: Butternut, Brussels Sprouts, Baby Bellas, Bacon, and Balsamic

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Raise your hand, please, if you—like me—are planning out and testing recipes to serve at your Thanksgiving Day meal!  Over the next few weeks, both here on the blog and also over in our FaceBook GCH-Fellowship page, we will be chatting about recipes for the big feast.  Last Friday, Dana shared that “…it is always good to have a couple of side dish recipes in mind.”  She gave us her recipe for a delicious-looking side dish salad here on the At Home with GCH blog.

So today I am giving you a recipe entitled The Five B’s: bacon (yum!), butternut (oh, yum!), brussels sprouts (yumm-o!), baby bellas (yum-yum!) and balsamic (yummy!)….silly, I know.  But seriously, consider trying this as a side dish for your Thanksgiving feast!  Easy to prepare (the veggies can be prepped the day before).  And the prepared dish can be popped into the oven the moment you take the bird out!  It will be done and piping hot when your bird has finished resting and been carved.  This dish definitely fits into our healthy but oh-so-yummy point of view!  Enjoy!

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Five B’s: Butternut, Brussels Sprouts, Baby Bellas, Bacon and Balsamic

Ingredients:

3-4 tablespoons olive oil, divided
1/2# thickly sliced bacon, chopped
1+1/2# Brussels sprouts, trimmed and halved
1 medium-large butternut squash, cleaned and cubed
8 ounce container Baby Bellas, cleaned and quartered
3 tablespoons balsamic vinegar
2 tablespoons maple syrup (the REAL stuff, please!)
1+1/2 teaspoon coarse kosher salt
1 teaspoon fresh ground pepper
1/2 teaspoon ground allspice
pinch fresh grated nutmeg

Preparation:

  • Preheat oven to 400.
  • In a medium-sized saute pan, heat 1 tablespoon of oil over medium heat. Add the chopped bacon and cook 8-10 minutes ‘til crispy. Lay out on a paper towel to drain; set aside.
  • Lightly oil a large sheet pan (or two!) with olive oil.
  • In a very large bowl, or stockpot, pour in the prepared veggies…Brussels sprouts, butternut squash, Baby Bella mushrooms…along with 1-2 tablespoons olive oil; stir well to evenly disperse the oil and season well with salt & pepper.
  • In a small bowl, whisk together balsamic vinegar, additional 1 tablespoon olive oil, and maple syrup. Drizzle this mixture over the vegetables and toss so that they are evenly coated.
  • Spread out vegetables in a single layer (very important!) in the pan(s); sprinkle with salt, pepper, allspice and nutmeg.
  • Roast in the oven for about 20 minutes; carefully remove pan(s) stir and flip over the veggies so that the other side can caramelize. Place back in over and continue to cook for an additional 10-15 minutes or ‘til the veggies are slightly brown and caramelized.
  • Remove from oven and, just before serving, top with crumbled bacon

♥  ♥  ♥  ♥  ♥

God loves you ♥  (Don’t ever forget that!)

♥  coleen