Our Ohio Recipe: Cornbread Stuffing with Sausage and Cranberries
Preheat oven to 350 degrees. In a large nonstick skillet, cook sausage over medium-high heat, stirring often, until browned and cooked completely through,
Ingredients
- 1 pound pork sausage, crumbled
- 1 large onion, finely chopped (approximately 2 cups)
- 3 stalks celery, finely chopped (approximately 1 ½ cups)
- salt and pepper
- 2 pounds prepared cornbread, cut in ¾ inch cubes (approximately 12 cups)
- 1/4 cup dried cranberries
- 3 tablespoons fresh sage, finely chopped
- 3 large eggs, beaten
- 1-2 cup chicken broth (reduced sodium works well)
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