This is a really tasty Cornbread based stuffing with Andouille sausage, dried cranberries, and walnuts.
2 loafs of cornbread
1 lb andouille sausage
2 cups Craisins or dried cranberries
1 cup chopped walnuts
2 cups low sodium chicken or turkey stock
1 medium onion
4 celery stalks
Tbsp chopped garlic
Cut cornbread into 1″ cubes. Dry in 200 degree oven for 1-1.5 hours (or let sit out for a day or two). Chop andouille sausage into bite size pieces. Chop onion and celery.
Preheat oven to 350
Place onion and celery in medium sauce pan with tblspoon of oil. Cook over medium high heat until tender. Reduce heat to medium and add stock until boiling. Reduce heat to simmer, add garlic, salt and pepper. Simmer 10 minutes. Add Craisins or dried cranberry. Simmer 5 minutes.
Place cornbread into 13×9″ pan. Add andouille sausage and walnuts. Pour stock & vegetables over top. Mix gently.
Bake for 1 hour. Remove, stir gently, if still soggy in the center put back in over for another 30 minutes.
I used spicy andouille sausage and the kick from the sausage was a great balance for the cornbread and craisins.