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Cranberry, Cornbread and Sausage Stuffing

 

44

Yield

10

litres

Prep

45

min

Cook

?

Ready

45

min

Trans-fat Free, High Fiber
 

Ingredients

1 ⅓ pounds hot italian sausages
2 ⅔ pounds italian sausage
sweet
1 cup butter
salted
½ cup olive oil
4 large onions
finely chopped
16 each celery stalks
finely chopped
8 each carrots
peeled, finely chopped
8 cups cranberries
coarsely chopped
¾ cup maple syrup
¾ cup rosemary leaves
fresh, chopped or 1/4 cup dried
*
½ cup orange marmalade
*
24 cups cornbread
day old, crumbled
*

Directions

Cranberries may be fresh or frozen.

Remove casings from italian sausages.

Cook italian sausage with salted butter and oil in two frying pans and crumble as fine as possible with potato masher.

Drain in sieve and catch drippings.

Transfer drained crumbled sausage to large mixing bowl.

Sauté onions with reserved drippings until translucent. Drain in sieve and catch drippings.

Transfer trained onions to mixing bowl with sausage.

Sauté celery and carrots with reserved drippings until translucent.

Transfer celery and carrots with drippings to mixing bowl with sausage and onions.

Add cranberries, maple syrup, rosemary and marmalade, and mix very well.

Add crumbled cornbread and mix very well. You might need two big bowls.

This stuffing can be baked inside a turkey, or in a separate pan.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 1250g (44.1 oz)
Amount per Serving
Calories 260069% of calories from fat
 % Daily Value *
Total Fat 198g 305%
Saturated Fat 76g 382%
Trans Fat 0g
Cholesterol 381mg 127%
Sodium 6035mg 251%
Total Carbohydrate 39g 39%
Dietary Fiber 19g 76%
Sugars g
Protein 184g
Vitamin A 459% Vitamin C 88%
Calcium 31% Iron 50%
* based on a 2,000 calorie diet How is this calculated?

 

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