2 cups packaged cornbread stuffing
1/2 pound sausage, cooked, drained and crumbled
1 cup fresh or frozen cranberries
1/2 cup diced onion
1/3 cup chopped pecans
2 teaspoons fresh thyme leaves or 1 teaspoon dried
1 teaspoon ground sage
1/2 teaspoon ground black pepper
1/2 cup chicken broth
Preheat oven to 350º. Combine all ingredients, except chicken broth, in a medium casserole dish. Stir in the chicken broth. Mix well. Add more chicken broth for a moister stuffing. Cover and bake for 30 minutes or until heated through.
If you prefer no meat, substitute vegetables like sliced mushrooms or even a couple of beaten eggs. I like to make a pan of cornbread and use that instead of the packaged cornbread stuffing. Then I add a little salt and increase all of the spices. You can also use a can of the canned whole cranberry jelly and it makes the stuffing even more moist. Lots of variations can be made to this recipe to make it your own.
This recipe is shared November 23-27, 2015
on NewsTALK 94.3 FM, AM 570 WKYX,
AM 1560 WPAD, AM 1450 WDXR,
and AM 1320 WNGO.
Ro's recipes are sponsored by Banks Market
on Lone Oak Road in Paducah, KY.
Check out more recipes online at: www.banksmarket.com
