Description
This stuffing is full of fall like things – fresh crumbled corn bread, spicy pork sausage, cranberries and even a few smoked oysters for some added moisture, and smokey flavor. A perfect side dish for your next holiday meal!
Ingredients
Units
Scale
- 1 pound Pork Sausage (like Johnsonville Sausage)
- 1 medium Onion, finely chopped
- 1 stalk Celery, finely chopped
- 3 cloves Garlic, minced
- 1/2 tsp Dried Sage
- 2 cups Cornbread, cubed
- 1/2 cup Dried Cranberries
- 1 can Smoked Oysters, drained and finely chopped
- 1/2 cup Chicken Stock
- 2 Tbsp White Wine
- Salt and Pepper to taste
- 1 Tbsp Butter
Instructions
- Preheat oven to 350 degrees.
- Heat a large skillet over medium heat, and cook pork sausage until it begins to brown.
- Add in onion, celery, garlic, and sage and continue to cook. Stir occasionally until the vegetables have softened and browned.
- Add in cubed cornbread, cranberries and smoked oysters – fold in.
- Gently fold in chicken stock and white wine. Stir gently to combine completely. Add in salt and pepper to taste if desired.
- Use the butter to grease a casserole dish. Spread stuffing into an even layer into the dish.
- Bake until its heated through and brown on top – about 20 minutes.
- Serve immediately or if using to stuff into a bird – place into the freezer for one hour so it cools down.