Ingredients
The following ingredients have 8 Servings
- 2 tablespoons olive oil
- 6 ounces sweet breakfast sausage
- 4 tablespoons butter
- divided
- 2 ribs celery
- chopped
- 1 onion
- chopped
- 2 sprigs thyme
- chopped
- 3 sage leaves
- chopped
- 1 teaspoon salt
- 1 teaspoon poultry seasoning
- 14 ounces dry cornbread stuffing mix
- 1 cup pecans
- toasted and chopped
- ½ cup dried cranberries
- 2 cups turkey or chicken stock
- 2 eggs
- beaten
- 2 tablespoons maple syrup
Instruction
- Place an oven rack at the lowest level and preheat the oven to 400°F
- Heat a skillet over medium-high heat with the olive oil
- Add in the sausage and cook until brown, breaking it up into crumbles as it cooks
- Add in 4 tablespoons of butter to melt then turn the heat down to medium and add in the celery, onion, thyme, sage, salt and poultry seasoning
- Cook until the onions and celery are tender, about 6 minutes
- Remove from heat and put the mixture into a large mixing bowl and let cool slightly
- Grease a 13x9-inch cookie sheet evenly with 2 tablespoons butter
- Set aside
- Once the sausage mixture is cool, add in the cornbread stuffing, pecans and dried cranberries, and toss
- Add in the turkey stock and eggs, and toss carefully to not breakup the cornbread too much
- Pour the mixture into the buttered cookie sheet and spread it out evenly
- Place in the oven and cook for 30 minutes
- While the stuffing cooks, place the remaining 2 tablespoons of butter and maple syrup into a small pot to melt
- Set aside
- After 30 minutes, remove the stuffing from the oven and brush the top with the maple syrup mixture
- Put back into the oven and cook for an additional 15 minutes or until the top is brown and crispy
