This Thanksgiving I decided to change my traditional cornbread stuffing and swap out the chicken thighs for sage sausage and add dried cranberries to make it extra special. This was a big hit with my family. My son gave me the ultimate compliment when he told me he loved my stuffing and no one makes stuffing better than me. Can you ask for more than that coming from a teenage boy with a 2-year Culinary Arts certification who is an awesome cook?
I started out by baking a large pan of cornbread. At the same time, I fried sage sausage. I diced celery, onions, red, yellow and orange peppers, for color, and boiled them in chicken broth until they were soft. While that was cooking, I soaked a handful of golden raisins and dried cranberries in hot water I had boiled until they were plump and juicy.
Next I crumbled the cornbread in a large bowl until it was fine. I stirred in some melted butter and the sausage. I added the remaining ingredients and mixed it together well. I poured the chicken broth and evaporated milk to the mixture, a little at a time, to soften the cornbread. I seasoned the stuffing with a variety spices until I was satisfied with the taste.
I stuffed the turkey with as much as possible and baked the rest of it in a separate pan. I basted the stuffing with the juice from the turkey to give it some extra flavor. I baste my turkey in white cooking wine so I like my stuffing to have some of the flavor from the turkey in it.
This was definitely a crowd-pleaser. I will make this again for Christmas.