Cornbread, Toasted Pine Nut, and Dried Cranberry Stuffing (from Brooke Romney)

INGREDIENTS

9 x 13 pan of baked cornbread (I’ve done homemade and Jiffy, both work just fine. If you use Jiffy, you will need 2 boxes. You can make it the day before and let it get dry)

1 lb. of pork sausage–mild with sage variety

1 large onion, chopped

4 large celery stalks, chopped

1 C. pine nuts, lightly toasted in a hot pan

3/4 c. dried cranberries

2 T. finely chopped fresh sage or 1 1/2 tsp. dried

1 1/2 C. chicken stock

1. Fry sausage in a large skillet until brown. I like it in small pieces. Remove from pan to a large mixing bowl, leaving oil and drippings in pan.  

2.Saute the onion over medium heat in the sausage pan with the drippings, add celery after about 2 minutes. Cook until onions are translucent (I like the onion and celery well cooked). Add to sausage mixture in bowl. 

3. To the bowl, add crumbled, baked corn bread, cranberries and pine nuts and stir. Add stock. Mix all ingredients together well.  

4. Pour into a greased 9 x 13 baking dish. Cover with foil and bake on top rack for 30 minutes at 350 degrees. Remove foil and bake for another 30 minutes until the top is crunchy and brown (don’t let it burn).