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Sweet and Spicy Sausage Cornbread Stuffing.

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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 8

Ingredients
  

  • 8 Cups of Cornbread two boxes of jiffy cornbread, prepared
  • 2 Tbsp. Butter
  • 1 Large Yellow Onion diced
  • 1 lb. of Hot Italian Sausage removed from casings
  • 2 Tsp. Celery Seed
  • 2 Tbsp. Fresh Sage chopped
  • ½ Cup of Dried Cranberries
  • 1/3 Cup of Apple Cider
  • 1.5 Cups of Chicken Broth warmed
  • Salt and Pepper

Instructions
 

  • Crumble prepared cornbread into small pieces and preheat oven to 350 degrees.
  • In a large cast iron skillet, melt butter and sauté diced onions until softened.
  • Add in hot Italian sausage to the skillet and cook through; use a wooden spoon to break up the cooked sausage into small pieces.
  • Fold celery seed, chopped sage, and dried cranberries into the sausage mixture.
  • Pour the apple cider into the skillet to deglaze the pan, scraping up any bits stuck to the skillet; remove skillet from the heat.
  • Add the crumbled corn bread to the skillet and then stream in the warm chicken broth, mixing the ingredients together until combined.
  • Season to taste with salt and pepper, and then put the skillet in 350 degree oven for 20-25 minutes; garnish with fresh chopped leaves and serve immediately.
  • Note: To make ahead, prepare the dish up until the point of baking, cover and set aside, and then bake immediately before serving.