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Stuffing or dressing, whatever you call it, many call this the favorite of all the tasty dishes at Thanksgiving.
Apple Sausage, Cranberry and Corn Bread Stuffing
Prep Time: 45 minutes | Cook Time: 40 minutes
- 2 8-ounce boxes of Jiffy corn bread mix, prepared
- 2 cups pecans, toasted
- 2 leeks, white and green parts only
- 3 celery ribs
- 6 tablespoons unsalted butter (3/4 stick)
- 3 links apple sausage (can sub sweet Italian)
- 2 cups Craisins
- 1 cup cranberry juice
- 1/2 cup flat-leaf parsley leaves, chopped
- 2 cups chicken broth
- Prepare corn bread according to package instructions, cool and cut into small cubes. Let dry on the counter. When the cornbread is finished, toast the pecans for 5 minutes or until the insides are golden.
- In a small bowl, pour in the craisins and pour the cranberry juice over the top. Let sit for 15 minutes to plump up.
- Wash and halve the leeks lengthwise and then cut crosswise into 1/2-inch pieces. Chop the celery. In a large skillet, cook the leeks and celery in butter over medium heat and add salt and pepper to taste. Cook until the leeks are tender, about 20 minutes.
- Remove the sausage from casings and break into small pieces. Note: if the casings are difficult to remove, microwave for 30 seconds to heat. Pierce with a fork to let heat escape, if you do. Add sausage to the leek mixture and cook over medium heat for 5 minutes until sausage is cooked through.
- Chop the parsley. In a large mixing bowl, add the dry cornbread cubes, pecans, sausage mixture, craisins, parsley and broth. Add salt and pepper to taste and mix well. This can be made one day ahead and chilled, covered. Bring stuffing to room temperature before cooking.
- To bake: Preheat oven to 350 degrees.
- Place the stuffing in a shallow baking dish and cover it with foil and bake it for 35-40 minutes. If you like it crispy on top, uncover halfway through baking.
- Note: If you need to moisten the dressing, mix in a little more broth during the last 15 minutes of baking.