Cajun cornbread stuffing, womans world recipe

Cranberry, Sausage, and Apple Stuffing Recipe

This is a wonderful recipe that I got out of Woman's World a couple of years ago and have been making ever since. Even those that have turned their nose up at first loved it! :)

by SweetsLady

12 servings

1 hour 30 min prep

16 ounces seasoned stuffing mix, cubed kind

6 tablespoons butter (seperated)

1 lb sage sausage

4 cups apples, cut into 1/2-inch pieces

1/2 teaspoon kosher salt

3 cups chicken broth

1/4 cup fresh parsley, chopped or 4 teaspoons dried parsley

3/4 cup celery, chopped

1 cup onions, chopped

2 eggs, beaten

1/2 (8 ounce) package dried cranberries

Preheat oven to 425 and butter a 3 qt baking dish.

Place stuffing in large bowl; reserve.

In large nonstick skillet, melt 2 T. butter over medium high heat. Crumble in sausage; cook, stirring, until no longer pink. Stir sausage with drippings into stuffing.

In same skillet, melt 2 T. butter over medium heat. Add apples, onion, celery, and salt; cook stirring occasionally, until softened. Add broth and parsley; bring to a boil. Pour over stuffing; stir until moistened.

Stir in cranberries and eggs.

Spoon into baking dish; cover with foil. Bake 30 minutes.

Melt remaining butter, uncover stuffing; drizzle with butter. Bake until crisp and golden, about 10 minutes.

Serve and enjoy!

? 2007 Recipezaar.

Calculated for 1 serving (185g)

Recipe makes 12 servings

The following items or measurements are not included below:

sage sausage

Calories 251

Calories from Fat 74 (29%)

Amount Per Serving %DV

Total Fat 8.3g 12%

Saturated Fat 4.3g 21%

Polyunsat. Fat 0.7g

Monounsat. Fat 2.5g

Trans Fat 0.0g

Cholesterol 50mg 16%

Sodium 948mg 39%

Potassium 252mg 7%

Total Carbohydrate 37.6g 12%

Dietary Fiber 3.0g 11%

Sugars 8.8g

Protein 6.8g 13%

Vitamin A 380mcg 7%

Vitamin B6 0.1mg 6%

Vitamin B12 0.2mcg 3%

Vitamin C 5mg 9%

Vitamin E 0mcg 1%

Calcium 55mg 5%

Magnesium 22mg 5%

Iron 1mg 10%

Alcohol 0.0g Caffeine 0.0mg

Woman's World Magazine from 1996

Cajun Cornbread Stuffing

20 min 20 min prep

6 slices bacon

2 garlic cloves (minced)

1/4 cup onions (diced)

1/4 cup celery (diced)

1/4 cup green peppers (diced)

1/4 cup crabmeat (lump)

1/4 cup shrimp (cooked and chopped)

1 cup cornbread (crumbled)

1/2 cup chicken broth

1 teaspoon seafood seasoning

1/4 teaspoon sage

Fry bacon until crisp, remove from pan and set aside.

Drain grease from skillet, reserving 1 tbs.

Saute garlic,onion,green pepper and celery in 1 tbs. of bacon grease until softened.

In a large mixing bowl,combine sauteed vegetables,crab meat,shrimp,crumbled bacon,cornbread,chicken broth,seafood seasoning and sage.

Use to stuff poultry.

Cranberry, Sausage, and Apple Stuffing.

This is a wonderful recipe that I got out of Woman's World

Sausage, Apple and Cranberry Stuffing Recipe

Just in time for the holidays!

by wicked noodle

10 servings

40 min 10 min prep

1 1/2 cups cubed whole wheat bread, toasted

3 3/4 cups cubed white bread, toasted

1 lb turkey sausage

1 cup chopped onions

3/4 cup chopped celery

2 1/2 teaspoons dried sage

1 1/2 teaspoons dried rosemary

1/2 teaspoon dried thyme

1 golden delicious apples, cored and chopped

3/4 cup dried cranberries

1/3 cup minced fresh parsley

1 cooked turkey liver, finely chopped

3/4 cup turkey broth

4 tablespoons unsalted butter, melted

Place the white and whole wheat bread cubes in a large bowl.

In a large skillet, cook the sausage and onions over medium heat, stirring and breaking up the lumps until evenly browned.

Add the celery, sage, rosemary, and thyme; cook, stirring, for 2 minutes to blend flavors.

Pour sausage mixture over bread.

Mix in chopped apples, dried cranberries, parsley, and liver.

Drizzle with turkey stock and melted butter and mix lightly.

Spoon into turkey and bake according to your turkey directions.

Alternatively, you can spoon into a casserole dish and heat at 350 degrees until heated through and lightly browned.