Dried cherries add a delightful
sweet bite to this not-so-traditional cornbread and Italian sausage
stuffing.
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
- Drain cherries in a sieve
and press between several layers of paper towels to remove excess
moisture and coarsely chop; set aside.
- Remove the sausage from
the casings and crumble into a medium skillet. Cook for 10 minutes
or until no longer pink; drain excess fat.
- Melt the butter in a large
skillet. Add the onion and celery; cook for 10 minutes or until
vegetables are soft.
- 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.
- Makes enough to stuff
a 16-pound turkey, or transfer to a buttered 13 x 9-inch baking
dish and bake at 375°F (190°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 pork or
turkey American-style sausage.
Recipe and photograph provided
courtesy of www.nationalcherries.com
and www.mirassou.com., through ECES, Inc., Electronic Color Editorial
Services.
