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Cranberry Cornbread Dressing

Lisa Helmig of Fifield, Wis., was the third-place winner in our October 2008 “Favorite Fresh Cranberry Recipes” contest with her Cranberry Cornbread Dressing.

  • 1/2 cup smoked kielbasa, finely chopped
  • 1 teaspoon olive oil
  • 1 medium onion
  • 2 jalapeno peppers
  • 4 or 5 celery ribs
  • 1 cup fresh mushrooms
  • pinch of salt
  • pinch of pepper
  • pinch of sage
  • pinch of rosemary
  • pinch of thyme
  • 1/3 cup fresh parsley, chopped
  • 1/4 cup fresh cranberries
  • 2 cups cornbread, crumbled
  • 4 cups plain breadcrumbs
  • 4 eggs, beaten
  • 1-1/2 cups chicken stock (added gradually)
  • butter

In a large frying pan, heat the olive oil and brown the kielbasa.

In a food processor, mince the onion, jalepeno peppers*, celery and mushrooms. (*For a less spicy dressing, omit one or both jalepeno peppers.)

Add the minced vegetables to the kielbasa and saute for 10 minutes. Add the salt, pepper, sage, rosemary, thyme and parsley and stir. Next add the cranberries, cornbread, breadcrumbs and eggs and mix well. Then add the chicken stock, using just enough so the mixture is moist, but not soupy.

Mix well and pour into a buttered casserole dish. Bake at 350 degrees F. for 1 hour.

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