I know there's a whole debate on stuffing versus dressing. And I think technically it's only called stuffing if it's cooked while stuffed inside the turkey. But for this post's purposes, stuffing shots sounded better than dressing shots. So there you are.
This recipe is chock full of sweet and savory goodness, which all blend together to make a fantastic side to any Thanksgiving meal.
I served it in my kitchen shot glasses with little taster spoons. However, this could always be served family style out of your favorite baking dish.
What You'll Need:
1 small pkg cornbread mix
1/2 lb maple pork sausage
2 tbsp butter
1/2 apple (I used Granny Smith), diced
2 stalks of celery, diced
1/2 small onion
2 cloved garlic, minced
1/2 cup dried cranberries
1 cup chicken broth, plus more as needed
What To Do:
Prepare cornbread according to instructions. Meanwhile, cook sausage over medium heat, until no longer pink. Remove the sausage with a slotted spoon. Add butter to pan drippings and cook onion for five minutes or until softened. Add garlic, apple, and celery and cook for two more minutes.
When cornbread is full cooked, crumble it into small pieces into the pan. Stir in the cranberries until everything is evenly combined. Slowly pour chicken broth over the mixture until moistened. Salt and pepper the mixture to taste.
Transfer to a baking dish and bake at 350 for about 30 minutes, or until the top is golden brown. To serve, dip shot glasses directly into the stuffing, using a spoon to readjust it aesthetically.
Inspired by Epicurious
Maple Sausage and Cranberry Stuffing Shots