Cornbread And Sausage Stuffing

The flavorsome goodness of cornbread, sausage, and walnuts makes for a perfect Thanksgiving stuffing recipe that leaves the entire family licking their fingers on the dinner table.

Ingredients

• Stale cornbread, cut into 1-inch cubes - 10 cups
• Spicy sausage, casing removed, broken into bite-size chunks - 1 pound
• Sage, finely chopped – 10 leaves
• Rosemary, leaves finely chopped - 3 sprigs
• Onion, diced - 1 large
• Kosher salt to taste
• Garlic, smashed and finely diced - 3 cloves
• Extra-virgin olive oil
• Dried cranberries - 2 cups
• Coarsely chopped walnuts - 3/4 cup
• Chicken stock - 3 to 4 cups
• Celery, diced - 3 ribs

Preparation

• Preheat the oven to 350 degrees Fahrenheit.
• Generously coat a sauté pan with olive oil and add the celery and onion.
• Sauté over medium heat and season with salt. Cook until the vegetables are soft and aromatic.
• Now add the sausage to the pan and cook until brown. Add the garlic and sauté for 3 more minutes.
• Add the sage, walnuts, and rosemary to the pan and cook for an additional minute. Once done, remove the pan from heat.
• Mix the cranberries, sausage mixture, and cornbread in a bowl. Add chicken stock and mix until the bread is soft. Season with salt and move the mix into an oven-safe tray.
• Bake the mixture until it is cooked.

Fruit And Nut Stuffing

In order to enjoy a sweet and savory dish all at once, try this delicious fruit and nut stuffing this Thanksgiving.

Ingredients

• Low-sodium chicken or vegetable broth - 2 cups
• Onions, finely chopped - 2 medium
• Pecans, toasted and chopped - 1 cup
• Unsalted butter, plus more for buttering baking dish - 1/2 cup (1 stick)
• Kosher salt - 1 tsp
• Golden apples, cored and chopped into 1/4-inch cubes - 2
• Fennel seeds - 1 tsp
• Eggs, beaten - 4
• Dried cherries - 1 cup
• Cubed country-style stuffing - 1 (12) ounce bag
• Cracked black pepper - 1 tsp
• Chopped fresh thyme - 1 tbsp
• Chopped fresh sage - 1 tbsp
• Chopped fresh flat-leaf parsley - 1 tbsp
• Chopped dried apricots - 1 cup
• Celery stalks, finely chopped - 4

Preparation

• Preheat the oven to 350 degrees F.
• Coat a baking dish with butter.
• Melt the butter in a skillet over medium high heat. Add the apples, onions, and celery to the skillet and cook, stirring frequently until softened and aromatic.
• Add in the thyme, parsley, salt, sage, fennel, salt and pepper, and cook for a minute.
• Pour in the chicken broth and scrape the pan from the bottom. Remove from heat, set aside, and let it cool.
• Take another bowl and add the chicken broth mixture, the stuffing, pecans, cherries, beaten eggs, and apricots, and combine. Pour this mixture into the baking dish and bake until golden brown.
• Let it cool and serve.

Slow Cooker Stuffing

If you are expecting a huge crowd for Thanksgiving dinner, this slow cooker stuffing is the right dish to prepare.

Ingredients

• Thyme, dried - 1 tsp
• Salt - 1 1/2 tsps
• Sage, dried - 1 1/2 tsps
• Poultry seasoning - 1 tsp
• Onion, chopped - 2 cups
• Mushrooms, sliced - 12 ounces
• Marjoram, dried - 1/2 tsp
• Ground black pepper - 1/2 tsp
• Fresh parsley, chopped - 1/4 cup
• Eggs, beaten - 2
• Dry bread cubes - 12 cups
• Chicken broth - 4 1/2 cups
• Celery, chopped - 2 cups
• Butter or margarine - 1 cup

Preparation

• In a skillet, melt the butter over medium heat. Add the celery, mushroom, parsley, and onion to the skillet and cook, stirring frequently until softened.
• Take a large mixing bowl and mix together the bread cubes and cooked veggies. Season with the marjoram, thyme, sage, poultry seasoning, salt and pepper.
• Pour in broth to moisten the bread cubes. Mix in the eggs and transfer the mixture to a slow cooker.
• Cook in the covered cooker on high for 45 minutes and reduce heat to low to cook another 4 hours.

Caramelized Onion And Cornbread Stuffing

The sweetness of caramelized onions gels well with cornbread, and makes for a perfect stuffing for Thanksgiving lunch or dinner.

Ingredients

• Salt and freshly ground black pepper
• Onions, chopped - 2
• Heavy cream - 1/4 cup
• Fresh sage leaves, chopped - handful
• Cornmeal muffins, cubed - 6 large
• Chicken stock - 1/4 cup
• Butter - 2 tbsps

Preparation

• Preheat the oven to 375 degrees Fahrenheit.
• In a medium skillet, melt the butter over medium heat. Add the onions to the skillet and cook for 10 minutes, stirring occasionally.
• Once the onions are caramelized, add sage and pour into a mixing bowl.
• Add the cornbread pieces with salt and pepper into the bowl and toss the onions.
• Take another bowl and whisk together the cream, egg, and stock, and add over the cornbread mix.
• Mix the stuffing and place it in a buttered baking dish. Place in the oven and cook for 30 minutes.

Cranberry, Apple, And Sausage Stuffing

If you are preparing the maple roast turkey for Thanksgiving, this is the best stuffing to go with it.

Ingredients

• Butter - 1/4 cup
• Chicken stock - 1 1/3 cups
• Italian sausage, casings removed - 1 pound
• Leeks, coarsely chopped - 6 cups
• Tart apples, peeled, cored and chopped - 3
• Celery, chopped - 2 cups
• Poultry seasoning - 4 tsps
• Rosemary, dried and crushed - 2 tsps
• Cranberries, dried - 1 cup
• White bread cubes, baked until slightly dry - 12 cups
• Salt and black pepper to taste

Preparation

• Cook the sausage in a large pan over medium heat until browned. Remove the sausage and set aside in a bowl.
• Melt the butter in the pan and add the onions, celery poultry seasoning, apples, and leeks, and cook for 10 minutes or until softened. Add the dried cranberries, cooked sausage, and rosemary into the pan. Mix well with bread cubes. Season with salt and pepper.
• Add the chicken stock to moisten the bread cubes.
• Add the stuffing mixture into a baking dish coated with butter and bake for 45 minutes.