 | Our Favorite Recipes |
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Vermont
Corn Bread Stuffing
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- large celery stalks
- 1 large onion
- 1 stick butter
- 1 12 oz. package cranberries (about 3 cups)
- 1/2 cup sugar
- 1 pound cornbread
- 1 pound Lost Nation Maple Sage Sausage
- 2 1/2 cups Vermont Apple Cider
- Cook sausage until browned. Drain grease.
- Chop Celery and onion. In skillet with sausage, add butter, celery and
onion. Cook until tender, stirring occasionally.
- While celery and onion are cooking, in a food processor with, knife
blade attached, coarsely chop cranberries with sugar.
- Remove from heat, add corn bread, cranberry mixture and 2 1/2 cups
apple cider, mix lightly. Bake till warm, everything is already cooked.
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