The Best Cornbread Venison Sausage Stuffing Recipe
This Cornbread Venison Sausage Stuffing Recipe is great when you are looking for new ideas for Thanksgiving sides.
Servings: 10 servings
Ingredients
- 1 pound venison breakfast sausage
- 1 cup yellow onion, diced
- 2 cups celery, diced
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 Granny Smith apple, peeled and diced
- 1 cup dried cranberries
- 6 cups cooked cornbread, crumbled (reserve ¼ cup)
- 2 cups venison or beef broth
- 1 egg, beaten
- 1 cup walnuts, chopped
- ¼` cup chopped fresh parsely
Instructions
- Preheat oven to 350 degrees F.
- Cook venison sausage, onion, celery, salt & pepper a large skillet over medium-high heat for about 8 minutes or until sausage is thoroughly cooked, stirring frequently.
- Mix in apples and dried cranberries and sauté for 2 minutes.
- Add cornbread, broth, egg and walnuts. Mix until well blended.
- Spoon into lightly greased 9 X 13 casserole dish and bake for 30 minutes.
- Remove from oven and sprinkle with ¼ cup crumbled cornbread and chopped parsley before serving.
