email this pageIngredients
4 cups crumbled cornbread
½ pound Italian sweet sausage, cooked and crumbled
½ cup sautéed sweet onion
¼ cup dried cherries or cranberries
¼ cup bleu cheese crumbles
2 eggs, slightly beaten
1 teaspoon salt
1 teaspoon freshly ground black pepper
Reduced-sodium chicken broth
Instructions
½ pound Italian sweet sausage, cooked and crumbled
½ cup sautéed sweet onion
¼ cup dried cherries or cranberries
¼ cup bleu cheese crumbles
2 eggs, slightly beaten
1 teaspoon salt
1 teaspoon freshly ground black pepper
Reduced-sodium chicken broth
1. Combine all ingredients except chicken stock in a large bowl and mix will with your hands.
2. Add broth a little at a time until stuffing is the moist enough to form a loose ball in your fist.
3. Use for stuffing quail or Cornish game hen, or bake at 350F in a casserole dish 20 minutes or until lightly browned on the top.
Recipe by Doug Hosford, "Relish the Holiday," November 2007.
2. Add broth a little at a time until stuffing is the moist enough to form a loose ball in your fist.
3. Use for stuffing quail or Cornish game hen, or bake at 350F in a casserole dish 20 minutes or until lightly browned on the top.
Recipe by Doug Hosford, "Relish the Holiday," November 2007.
