Corn Muffin, Chicken Sausage and Cranberry Stuffing

Ingredients:

• 2 lbs. Italian Chicken Sausage
• 1 yellow onion, diced
• 2 garlic cloves, minced
• 6 celery stalks, chopped
• 1 cup carrots, shredded
• 1 cup dried cranberries
• 2 tablespoons olive oil
• 2 cups chicken broth
• 1 cup cornbread bread crumbs
• 3 corn muffins, crumbled
• 2 teaspoons dried thyme
• 1 teaspoon dried sage
• salt and pepper to taste
• 1/4 teaspoon nutmeg

Directions:

1. Pre-heat oven to 375 degrees.
2. Remove sausage from casings and saute in olive oil over medium-high heat until browned.
3. Once browned, remove from heat and place in a 9×13 baking dish.
4. In the same pan, cook onions, garlic, celery, cranberries and carrots over medium heat until softened, then add to sausage in baking dish.
5. Next add, cornbread crumbs, corn muffins, chicken broth and all spices to baking dish and mix well.
6. Bake in 375 degree oven covered for 45min. Uncover and bake 10 minutes until edges are golden brown.

Share this post: on Twitter on Facebook on Google+

Open as PDFPrint Post