I’m a self confessed stuffing snob. I love it so much, and look forward to it so much when Thanksgiving rolls around that I take it super seriously. It has to have the right blend of texture, ingredients and spices, and when they all come together it’s magical! This is by far my very favorite stuffing recipe. You can eat it alone for your Thanksgiving meal. It’s THAT good. Enjoy!!
CRANBERRY-CORNBREAD STUFFING
4 cups cranberries
1 cup water
1-1/2 cups sugar
1 pound sausage meat, cooked and crumbled, with drippings
9 cups baked, crumbled cornbread (3 boxes Jiffy cornbread mix, baked)
1 cup diced celery
1 small onion, chopped
1/2 cup diced green pepper
1/2 teaspoon thyme
1/2 teaspoon marjoram
1/2 teaspoon sage
1 small unpeeled red apple, cored and chopped
1/4 cup lemon juice
1 cup applesauce
- Preheat oven to 350 degrees.
- In a saucepan, combine the cranberries, water and sugar. Bring to a boil and simmer ten minutes, or until berries are tender. Drain off juice.
- Combine drained berries with the remaining ingredients. Turn into a greased casserole and bake one hour.
