| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Cherry Cornbread Stuffing

1 1/2 pounds frozen sweet cherries, thawed

1 pound sweet or hot Italian sausage*

1/4 cup butter

1 large onion, peeled and diced

4 stalks celery, diced

6 cups crumbled day old cornbread

1 (14.5-ounce) can chicken broth

3 tablespoons chopped fresh rosemary

freshly ground pepper to taste

1. Drain cherries in a sieve and press between several layers of paper towels to remove excess moisture and coarsely chop; set aside.
2. Remove the sausage from the casings and crumble into a medium skillet. Cook for 10 minutes or until no longer pink; drain excess fat.
3. Melt the butter in a large skillet. Add the onion and celery; cook for 10 minutes or until vegetables are soft.
4. Mix together the sausage, vegetables and cornbread in a large bowl with the broth and rosemary. Season to taste with pepper and fold in the cherries.
5. Makes enough to stuff a 16-pound turkey, or transfer to a buttered 13 x 9-inch baking dish and bake at 375°F (175°C) for 45 to 60 minutes or until heated through and lightly browned on top.

Makes enough to stuff a 16-pound turkey or 12 servings.

*May substitute turkey sausage.

Pair with Mirassou Winery's Central Coast Pinot Noir.

Recipe and photograph provided courtesy of www.nationalcherries.com and www.mirassou.com., through ECES, Inc., Electronic Color Editorial Services.

||| Save this Recipe on Delicious |||