November 12, 2014

Cape Cod Cornbread Stuffing By: Ocean Spray

Just the other day I received my annual bag of fresh Nantucket cranberries, and year after year I debate what I should make with these beauties, because they are so special. The first idea that came to my mind was cranberry bread or cranberry sauce. Then I thought “well that’s not too exciting,” plus I just made cranberry bread! This year, join me in the kitchen as we add a twist on the classics.

Are you hosting Thanksgiving this year and looking to put a twist on the Thanksgiving side dish stuffing? One of my favorite holiday sides, this versatile dish goes with almost anything and let’s be honest, you can never have too much stuffing in your life. One of the more simple dishes to make, it is a must have on the Thanksgiving table.

Although there is really nothing wrong with serving pre-packaged boxed stuffing… why would you do that to your loved ones? With a little more effort and combining toasted torn cornbread, a few simple ingredients, fresh cranberries and spiced sausage you’ll have a dish that will well talked about. I’m not one to change things up too much on this special day and if you ask anyone I like to keep it simple and traditional. Sometimes though, a slight twist on a classic can make your Thanksgiving dinner that much more special.

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2 cups cornbread stuffing cubes
1/2 pound sausage meat, cooked, drained and crumbled
1 cup Ocean Spray® Fresh or Frozen Cranberries
1/2 cup diced onion
1/3 cup chopped pecans
2 teaspoons thyme
1/2 cup chicken broth

1. Preheat oven to 350ºF.

2. Combine all ingredients, except chicken broth, in a medium casserole dish. Add chicken broth; mix well. Add more chicken broth for a moister stuffing. Cover and bake for 30 minutes or until heated through. Makes 3 cups.

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