Countdown to Thanksgiving: Healthier Cherry Cornbread Stuffing #glutenfree

cherry cornbread stuffing savory holiday cherry sauce I was introduced to Mirassou Winery at Bloggy Bootcamp Denver in September. Not only was it a treat to sample their wonderful wines at the closing cocktail party, it was a neat opportunity to meet a member of the Mirassou family, and learn about the history of the winery.

Wine for the holidays

The Mirassou Facebook page is a terrific resource to find out the best wine pairings for the food you’ll be serving during the holidays. It also features a “where to buy” tab so you can find Mirassou wines near you.

You may want to check out their website for holiday (and everyday) recipes, like this one that I’ll be making for Thanksgiving. You can make this recipe gluten free by using Bob’s Red Mill GF Cornbread Mix. I’ve also made this cornbread stuffing healthier by using a low fat turkey sausage, low sodium chicken broth, and a buttery spread instead of butter. If you have access to organic ingredients, even better!

Cornbread stuffing and turkey both pair well with Mirassou® California Pinot Noir, which is what I’ll be serving next week.

Ingredients

  • 1 1/2 pounds frozen sweet cherries, thawed
  • 1 pound sweet or hot Italian turkey sausage
  • 1/4 cup buttery spread
  • 1 large onion, peeled and diced
  • 4 stalks stalks celery, diced
  • 6 cups crumbled day old cornbread
  • 1 (14.5 ounce.) can low sodium chicken broth
  • 3 tablespoons chopped fresh rosemary
  • Freshly ground pepper to taste

Directions

  1. Drain cherries in a sieve and press between several layers of paper towels to remove excess moisture and coarsely chop; set aside.
  2. Remove the sausage from the casings and crumble into a medium skillet. Cook for 10 minutes or until no longer pink. Drain excess fat and blot with paper towels to remove extra fat.
  3. Melt the buttery spread in a large skillet. Add the onion and celery; cook for 10 minutes or until vegetables are soft.
  4. Mix together the sausage, vegetables and cornbread in a large bowl with the broth and rosemary.
  5. Season to taste with pepper and fold in the cherries.
  6. Transfer to a buttered 13 x 9-inch baking dish and bake at 375 degrees for 45 to 60 minutes or until heated through and lightly browned on top.
Prep Time: 20 Minutes
Total Time: 1:05 - 1 Hour 20 Minutes
Servings: 12 servings
  • Calories: 521
  • Calories from Fat: 186
  • Total Fat: 20.6g
  • Saturated fat: 5.8g
  • Unsaturated fat: 14.8g
  • Sodium: 1085mg
  • Total Carbohydrates: 67.2g
  • Sugar: .6g
  • Fiber: 1g
  • Protein: 15.6g
  • Cholesterol: 77mg

Picture courtesy of Mirassou Winery.

5 thoughts on “Countdown to Thanksgiving: Healthier Cherry Cornbread Stuffing #glutenfree

    1. Anne-Marie Nichols Post author

      I just picked up a couple of bottles of Mirassou’s Pinot Noir yesterday. It was $7.99 (on sale) – very reasonable. Shelby, the nice folks at Mirassou supplied the wonderful photograph. That sort of picture is a bit beyond my skill level at the moment.

      Reply
  1. Kustom Kissers

    Hey Boot Camper Buddy! Remember that Bright Ideas Grant Program that Mirassou was talking about at the conference? Turns out I’m a finalist!!! I won $3,000 and am now in the running for an additional $5,000! I’d really appreciate your vote.

    Reply

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