Emprimir
Correo Electrónico
Add a photoThis recipe gets rave reviews!
Ingredientes
- 10 cups dried, corn bread cut into 1 inch cubes
- 4 cups cooked and crumbled sweet sausage- casing removed
- 1 cup butter
- 1 cup chopped onions
- 1 cup chopped celery
- 1 cup dried cranberries
- 4 cups chicken stock
- 3 tablespoon finely chopped sage
- 3 tablespoons chopped Italian flat-leaf parsley
- 1 cup finely chopped pecans
- 1 teaspoon kosher salt
- 2 tablespoons fresh cracked black pepper
Direcciones
- Place the cubed cornbread in a large bowl and set aside.
- Melt the butter in a large sauté pan over medium heat. Add the onions and celery- cook for 4-5 minutes until the vegetables become soft and caramelized. Add the dried cranberries, and a pinch of salt and pepper- cook for an additional 2 minutes. Place the sautéed vegetables with the cranberries, chopped pecans, sage, chopped parsley and crumbled sweet sausage over the cubed cornbread.
- Deglaze the sauté pan with 2 cups of the chicken stock- slowly place the liquid over the cornbread. Carefully blend the mixture, slowly adding the remaining two cups of chicken stock and the salt and pepper.
- Place the stuffing mixture in a greased 9 X 13 pan and cook uncovered for 30 minutes, or until the top becomes golden brown.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 203g | |
| Recipe makes 8 servings | |
| Calories 321 | |
| Calories from Fat 250 | 78% |
| Total Fat 28.68g | 36% |
| Saturated Fat 15.14g | 61% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 652mg | 27% |
| Potassium 212mg | 6% |
| Total Carbs 16.61g | 4% |
| Dietary Fiber 2.9g | 10% |
| Sugars 11.19g | 7% |
| Protein 2.51g | 4% |
