Cornbread Dressing (stuffing)

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• 28 ounces cornbread, crumbled
• 16 ounces sausage, sage or 16 ounces italian if you cannot find sage
• 4 cups yellow onions, finely chopped with the food processor
• 1 cup celery, finely chopped in the food processor
• 2 (13 ounce) cans whole cranberry sauce
• 2 apples, red cored and coarsely chopped with the skin
• 2 apples, green cored and coarsely chopped with the skin
• 2 cups pecans, coarsely chopped
• 2 cups raisins
• 2 cups boullion chicken
• 1 tablespoon marjoram
• 2 tablespoons sage
• 1 tablespoon thyme
• 1 tablespoon basil
• 2 tablespoons parsley
• 1 tablespoon paprika
• 2 teaspoons salt
• 1 tablespoon pepper

Recipe

• 1 preheat oven to 350.
• 2 place the crumbled cornbread in a big bowl.
• 3 in a large fry pan, brown and cook the turkey sausage.
• 4 add the onions and celery. sauté until limp. place in the bowl and mix.
• 5 put can of whole cranberries in bowl and mix.
• 6 put the raisins (can be black, golden or mixed) and the pecans in the bowl and mix.
• 7 add the apple and mix thoroughly.
• 8 see what the texture of the dressing is … if it needs a bit of liquid make more chicken bullion and add until right. you do not want the dressing to be too soggy – just moist.
• 9 place stuffing in a casserole dish and cook 30 – 45 minutes.
• 10 fill small (8 oz) & large (32 oz) containers according to the orders and refrigerate or freeze depending how long until the delivery date.