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Servings:

Cornbread Dressing with Cranberries and Pears

This delicious Cornbread Dressing with Cranberries and Pears will be a hit on your dinner table with your family and friends. It is perfectly moist, sweet, and savory, filled with fall-winter flavors!

Total Time

1hr 30min

0.0

0 Ratings

Author: Cooking with Tovia

Servings:

Ingredients

•

2 boxes
(8.5 oz)

Jiffy Corn Muffin Mix

•

3 Tbsp

Sunflower Oil

•

8 oz

Pork Sausages

•

2 1/2 cups

Celery , sliced

•

1/2

Green Bell Pepper

•

1/2

Red Bell Pepper

•

Large Onion

•

Pear

•

1/2 cup

Dried Cranberries

•

1 1/2 Tbsp

Dried Sage

•

2 tsp

Dried Oregano

•

2 tsp

Paprika

•

2 tsp

Celery Seeds

•

2 tsp

Coarse Black Pepper

•

to taste

Salt

•

1 can
(10.5 fl oz)

Cream of Celery Soup

•

2 1/4 cups

Chicken Stock

•

Eggland's Best Classic Eggs

Cooking Instructions

Make the Jiffy Corn Muffin Mix (2 boxes) according to package instructions.

Preheat oven to 350 degrees F (175 degrees C).

Into a pan over medium-high heat, add Sunflower Oil (3 Tbsp) . Once hot, add Pork Sausages (8 oz) . Cook until about halfway browned, breaking it up with a spoon as you go.

Add Celery (2 1/2 cups) , Green Bell Pepper (1/2) , Red Bell Pepper (1/2) , and Onion (1) . Cook for 5 minutes.

Add Pear (1) and Dried Cranberries (1/2 cup) . Cook for another 1-2 minutes over high heat. Remove from heat.

Into a mixing bowl, add the baked cornbread. Break it apart into fine crumbs.

Add Dried Sage (1 1/2 Tbsp) , Dried Oregano (2 tsp) , Paprika (2 tsp) , Coarse Black Pepper (2 tsp) , Celery Seeds (2 tsp) , and Salt (to taste) . Mix to combine.

Add Cream of Celery Soup (1 can) , Chicken Stock (2 1/4 cups) , and the sausage mixture. Mix well.

Add Eggland's Best Classic Eggs (4) and mix well.

10.

Transfer batter to a 9x13-inch baking dish. Cover with aluminum foil. Bake for 30 minutes.

11.

Remove the foil and bake for another 30-35 minutes.

12.

Serve warm!

Nutrition Per Serving

CALORIES

517

FAT

23.4 g

PROTEIN

14.0 g

CARBS

62.8 g