Freeze For Later Cooking Day Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

1. Working in small batches cube multigrain bread and prepared corn bread and spread evenly over separate baking sheets.
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Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

1. Prep from frozen
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Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

1. Working in small batches cube multigrain bread and prepared corn bread and spread evenly over separate baking sheets.
2. Toast multigrain bread in a 425 degree oven 5-8 minutes until golden, hard and toasty. Watch carefully as not to burn.
3. Remove from oven and transfer to a bowl.
4. Next, toast cornbread for 20-25 minutes, flipping a few times.
5. In a skillet saute butter, onion, apple and celery until soft and onion is translucent.
6. Pour mixture directly on top of bread cubes.
7. Pour browned sausage on bread mixture.
8. Add to the mixture cranberries, thyme, sage, oregano, salt, quinoa and chicken broth #1.
9. Carefully toss together with a large wooden spoon.
10. Pack stuffing into a large casserole dish or aluminum pan. Drizzle with chicken broth #2.
11. Bake covered at 350 for 45 min. Remove foil and bake an additional 15 minutes.