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  • Cornbread, Sausage, and Dried Fruit Stuffing

Cornbread, Sausage, and Dried Fruit Stuffing

SKU:
A favorite at Thanksgiving. 

A lighter stuffing, despite the full block of butter that the cornbread is made with.

PSA: this is a prep-ahead dish.
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Ingredients

About 3/4 of a pan of My SoCal Aunty's Buddhist Cornbread (this is the prep-ahead part)

​1 12-ounce package of Jimmy Dean type pork sausage, or a similar amount of Homemade Pork Sausage.
1 large onion, diced 
3-4 stalks of celery, diced
1 6-ounce package of dried apricots, diced
A few handfuls of dried cranberries

1-2T sage or marjoram, whichever you prefer
(You can also use poultry seasoning and thyme)
1-2T of butter
Water or chicken broth
Hawaiian salt and black pepper, to taste

What To Do

2-3 days before (I did say prep ahead)
Make cornbread. Cut into slightly larger than than bite-sized pieces, spread 3/4 of it out in a layer on a baking sheet, and let it out to dry for a couple of days. Eat the rest and be happy.
 
Serving and eating day
​
In a small bowl, add enough cranberries to make approximately equal amounts of cranberries and chopped apricots. Set aside. Crumble sausage and cook in a large Dutch oven. Add onions and celery. Cook until tender. Add apricots, cranberries, spices, and a little butter. Add a bit of water or chicken broth to keep things moist, but not enough to make it soupy.

Add about 1/3 of cornbread to the mixture and gently toss. Add more water/chicken broth to keep things moist, then toss in another third of the cornbread. Repeat the water/chicken broth step and them add the last third of cornbread. Mix just enough to keep everything well combined, but not enough to smash all the cornbread pieces.

Transfer to a 9 x 13-inch baking dish. Taste and sprinkle with salt to your taste. Cover with foil and bake at 350 degrees for 35-45 minutes. Remove foil and bake for about 10 minutes or until the top gets slightly browned and crunchy.

Notes and Talking Story

  • My very own recipe that has been adjusted here and there over the years.
  • For this stuffing, celery stays. Even the celery-agnostic in the family concurs on this one.

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