Cornbread stuffing - Dash recipes

By á-46

Ingredients

• 12 cups cubed (1 inch) day-old cornbread
• 4 tablespoons olive oil
• 2 tablespoons dried thyme
• Salt and pepper, to taste
• 2 pounds bulk sausage meat
• 4 cups chopped onions
• 4 cups chopped celery
• 2 tablespoons finely minced garlic
• 2 teaspoons dried sage leaves, crumbled
• 2 tart apples, coarsely chopped
• 1 cup dried cherries or cranberries
• 1 cup pitted prunes, halved
• 2 cups chicken broth

Preparation

Step 1

1. Toss the cornbread, 2 tablespoons olive oil, thyme, salt and pepper in a bowl. Lay out on baking sheets and toast in a 350°F oven for 15 minutes.

2. Brown sausage in a pot over medium heat, breaking up the clumps; remove to a bowl with a slotted spoon. Discard the fat.

3. Place remaining olive oil in the pot; cook the onions, celery, garlic and sage over medium-low heat for 20 minutes.

4. Add to cornbread cubes, then add the apples, cherries and prunes. Toss well. Drizzle with broth to moisten as desired; toss well. Let cool before stuffing the turkey.

Per serving: 515 calories,