Cranberry Cornbread Dressing

4 cup
1 lb
1 tsp
Olive oil
1/2 cup
1/2 cup
1 Array
Medium appple
1 cup
1 tsp
1 1/2 cup
Chicken broth
Array Array
Salt and pepper

Remmi Smith: This dish is crazy delicious. I know in some households the only time a dressing is made is at Thanksgiving and Christmas, but dressing is a great side dish to pair with pork and chicken throughout the year. If fresh cranberries are out of season, frozen or dried works as well. The cranberries make this a beautiful dish to serve, and add a sweet and wonderful flavor. Hugs and Veggies <3 Remmi

  1. Slice cornbread into large croutons. Place on baking sheet and put in 350 degrees oven for 15 minutes until crispy.

  2. In medium pan heat the olive oil and sauté onions and celery for 3 minutes.

  3. Add apples and cranberries to the pan and sauté for 3 more minutes.

  4. Add salt pepper, thyme, and chicken broth and simmer for 10 minutes.

  5. Spray a large casserole dish with oil.

  6. Place cornbread into dish and top with the cooked sausage if using.

  7. With a slotted spoon, distribute the cranberry mixture on top.

  8. Spoon enough of the broth onto the dish to moisten the cornbread. Put foil on pan and place in 350 degrees oven for 30 minutes.


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