Lunch: Corn Biscuit Stuffing with Sausage and Cranberries

This must-make biscuit stuffing is sure to be your new Thanksgiving classic.

This recipe includes fertility superfoods such as:

Cranberries

Health and fertility benefits of Corn Biscuit Stuffing with Sausage and Cranberries

Researchers believe that cranberries contain substances that prevent infection-causing bacteria from sticking to the urinary tract walls. However, store-bought cranberry juice is typically all sugar - so make sure to stick with straight cranberries.

Ingredients

1 can (16.3 oz) Pillsbury™ Grands!™ refrigerated golden corn biscuits
1 can (16.3 oz) Pillsbury™ Grands!™ Homestyle refrigerated original biscuits
1 tablespoon extra-virgin olive oil
1 lb bulk pork sausage
1 tablespoon butter
1 cup diced onions
4 stalks celery, diced
1 large to 2 medium carrots, diced
1 cup sweetened dried cranberries
1/2 cup brandy
1 carton (32 oz) Progresso™ chicken broth (4 cups)
Nonstick cooking spray

Instructions

Bake both cans of biscuits as directed on cans. Let stand at room temperature 8 hours or overnight to stale.
Heat oven to 200 °F. Cut stale biscuits into small cubes; place on ungreased cookie sheet. Bake 4 to 6 hours or until biscuit cubes are completely dry; cool. If you aren’t using them right away, once they’re cool, store in an airtight container until you’re ready to use.
One to 2 hours before starting to make stuffing, place cranberries and brandy in small bowl; let stand so cranberries absorb brandy.
In 12-inch skillet, heat olive oil over medium-high heat. Add sausage; cook over medium heat until no longer pink. Remove sausage from skillet to plate; set aside. To drippings in skillet, add butter. Return to medium heat to melt butter. Add onions, celery and carrot; cook to sweat 10 minutes or until slightly soft.
Remove from heat. Carefully add cranberries and brandy. Return to medium heat; sauté 2 to 3 minutes. Return sausage to skillet. Add 3 cups of the chicken broth. Heat to boiling. Reduce heat; simmer 10 minutes.
Place biscuit cubes in large bowl. Pour sausage mixture over cubes; carefully fold into biscuit cubes making sure to fully combine. If stuffing is still a little dry, add some of remaining chicken broth until stuffing is desired consistency. Some people like wet stuffing, some like a dryer stuffing. At this point, you need to take the reins and decide what is best for you and your guests.
Heat oven to 350 °F. Spray 13x9-inch pan or baking dish with cooking spray. Pour stuffing into pan. Bake 30 minutes. Cool 5 to 10 minutes before serving.

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