My husband and I have a favorite fine-dining restaurant in Las Vegas called Table 34. They have the most amazing stuffing I have ever tried. EVER! I could eat a whole plate of it all on its own, no turkey needed. One night the chef/owner, Wes Kendrick, was walking around talking to his guests. When he arrived at our table, I was armed with the one question that I HAD to have the answer to, “What makes this stuffing so special?”
I was prepared for a slight altercation, maybe some arm twisting, even a little hair pulling . . . I was not going to leave until I had his secret. When I popped the question, he chuckled. He told me that all in all, it was a pretty standard stuffing recipe. The secret was that he soaked the dried cranberries in brandy. GENIUS!
Ever since then, I have always made my stuffing this way. This year I kicked it up a notch. Why not use corn biscuits to add an extra flavor dimension? I took the challenge and I’m beyond thrilled with the results. Here is how I make my new holiday favorite – Corn Biscuit Stuffing with Sausage and Cranberry!
Bake both cans of biscuits according to package directions. Set them out overnight so they stale.