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Cornbread Cranberry Jalapeno Dressing Recipe

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This recipe for Cornbread Cranberry Jalapeno Dressing, by , is from Celebrations with Food, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Linda Olson
Added: Thursday, March 15, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 tube (16 oz.) sage or regular seasoned pork sausage
2 cups each: chopped onion, celery and mushrooms
1 cup fresh or frozen chopped cranberries
3 jalapeno peppers, seeded and chopped
6 cups cubed cornbread
1/2 cup pecan pieces (optional)
1 can chicken broth

Directions:
Directions:
Heat a skillet over high heat for 3 minutes. Add sausage and cook until crisp and crumbled (about 4 minutes). Add onion, celery and mushrooms and continue to cook for 5 more minutes. Remove from heat and set aside. Combine cranberries, jalapeno peppers, pecan pieces and cornbread in a large mixing bowl; toss to combine. Add sausage-celery mixture to cornbread mixture and toss to combine. Season to taste with salt and cracked black pepper. Heat the oven to 400 F. Spray a 13x9 inch baking dish with non-stick cooking spray. Add 1 can chicken broth to dressing: stir to combine. Evenly spread stuffing in prepared baking dish and bake for 35 minutes.

Number Of Servings:
Number Of Servings:
12

 

 

 

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