Corn Biscuit Stuffing with Sausage and Cranberries - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
This must-make biscuit stuffing is sure to be your new Thanksgiving classic.
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
Instructions
- Bake both cans of biscuits as directed on cans. Let stand at room temperature 8 hours or overnight to stale.
- 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.
- One to 2 hours before starting to make stuffing, place cranberries and brandy in small bowl; let stand so cranberries absorb brandy.
- 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.
- 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.
- 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.
- 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.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Cranberries.
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