Corn Biscuit Stuffing with Sausage and Cranberry

Blogger Heather Thoming of WhipperBerry turns a dish from her favorite restaurant into a must-make new Thanksgiving classic.

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  • prep time 30 min
  • total time 13 hr 10 min
  • ingredients 12
  • servings 10
 

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

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LOCATION

Steps

  • 1 Bake both cans of biscuits as directed on cans. Let stand at room temperature 8 hours or overnight to stale.
  • 2 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.
  • 3 One to 2 hours before starting to make stuffing, place cranberries and brandy in small bowl; let stand so cranberries absorb brandy.
  • 4 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.
  • 5 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.
  • 6 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.
  • 7 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.
  • 1 Bake both cans of biscuits as directed on cans. Let stand at room temperature 8 hours or overnight to stale.
  • 2 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.
  • 3 One to 2 hours before starting to make stuffing, place cranberries and brandy in small bowl; let stand so cranberries absorb brandy.
  • 4 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.
  • 5 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.
  • 6 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.
  • 7 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.

EXPERT TIPS

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Expert Tips

This is a perfect prepare-ahead dish. You can bake your biscuits a week or so in advance so that you don’t have to worry about them. Once you have completely dried your biscuit cubes, store in an airtight container. You can even prepare the stuffing a day or two in advance and then bake on the day of your feast. This will save on time and mess the day of your celebration.

You can add an even bigger twist to this recipe and add a diced apple with your onion, celery and carrot for even more flavor.

Nutritional information

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