Al uses cornbread, spicy pork sausage, chestnuts and dried cranberries to add some excitement to his Thanksgiving stuffing.
- 3 pounds stale cornbread, cut into 1-inch cubes
- 2 pounds spicy pork sausage, casing removed
- 1 medium yellow onion, small dice
- 2 stalks celery, small dice
- 2 cups roasted and peeled chestnuts, roughly chopped
- 1 cup dried cranberries
- 1 tablespoon sage, chopped
- 1 tablespoon rosemary, chopped
- 4 cups turkey stock
- 2 tablespooms olive oil
- 3 tablespoons melted butter
- Salt and pepper to taste
Preheat oven to 350°F.
Heat a large nonstick skillet over medium-high heat and add sausage. Break up sausage with spoon, and cook until the sausage browns.
Use a slotted spoon to remove sausage from pan to medium bowl, and add olive oil to pan. Add onions, celery, sage, rosemary and season with salt and pepper. Cook vegetables until tender, and remove vegetables to the same bowl as sausage.
In a large bowl with cubed cornbread add sausage/vegetable mixture, chestnuts, dried cranberries, and turkey stock. Mix together, until bread becomes wet and mushy. Taste and season with salt and pepper, if needed.
Brush a 9x13 casserole dish with butter and transfer mixture to casserole dish. Bake stuffing for 30 to 40 minutes, until golden brown.