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Cornbread Cranberry Jalapeno Dressing Recipe

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This recipe for Cornbread Cranberry Jalapeno Dressing is from Celebrations with Food, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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 400º 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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