we have less than a week before thanksgiving so i wanted to share my favorite cornbread stuffing recipe. i really like this recipe because first of all it is delicious, the sausage and cornbread go really well together. and second, it is so easy to make. check it out: sausage, cranberry and cornbread stuffing! 

INGREDIENTS:
4 cups of cornbread
1 tbs butter
2 stalks of leeks
2 stalks of celery
1/2 cup chopped parsley
 2 sausage links, out of their casings 
1 cup of low sodium chicken stock
1/2 cup of chopped pecans
1/2 cup of dry cranberries
1 cup of fresh cranberries 
1/2 cup of sugar 

INSTRUCTIONS:
chop the parsley and celery and slice the leeks.  

melt the butter on a heavy skillet. 

and start cooking the leeks and celery. 

cook the leeks and celery for 2 minutes, until the leeks start wilting. 

add the sausage. break down as much as you can and cook on medium low heat. 

while your sausage cooks, cut the cornbread into squares and bake at 300º F for 10 minutes. you just want the cornbread to dry out a bit. 

check out on the sausage. keep breaking it down and mix it well with the leeks and celery. 

boil the cranberries and sugar for 10 minutes, until they start to pop.

cook the sausage until it is no longer pink. 

get all of your items ready for assembly: toasted cornbread, sausage, cranberries, pecans, parsley and chicken stock. 

toss the sausage, fresh and dry cranberries, parsley and pecans. drizzle with the chicken stock and bake for about 5 minutes. 

and that’s it! serve it with turkey, mashed potatoes and cranberry sauce! 

i loved the combination of the tart cranberries, sweet cornbread, leeks and savory sausage is delicious. they complement each other very well and make for a wonderful stuffing.

thank you for stopping by, have a wonderful weekend!

hasta luego,