Cherry Cornbread Stuffing
Dried cherries add a sweet note to this not-so-traditional cornbread and Italian sausage 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 13x9x2-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 1 (16-pound) turkey or 12 servings.
*May substitute pork or turkey breakfast-style sausage.
Recipe and photograph provided courtesy of www.nationalcherries.com and www.mirassou.com., through ECES, Inc., Electronic Color Editorial Services.