Amazing Kids! Magazine

Cook Time with Remmi – November 2015

By Remmi Smith, Cook Nook Columnist


Hi Amazing Kids! This is the month that many of us will be giving thanks. Along with a wonderful meal, I have a dish that will taste great and impress your family. So feel free to help out in the kitchen with this great dish – Cranberry Cornbread Dressing. I hope you enjoy it!

Hugs and Veggies! <3 Remmi!

Cranberry Cornbread Dressing


  •     2 C cornbread, cut into cubes
  •     2 C white bread, cut into cubes
  •     1 lb sausage, cooked and drained
  •     1 C cranberries
  •     1/2 C onions, small dice
  •     1/2 C celery, sliced
  •     1 medium apple, chopped
  •     2 tsp ground thyme
  •     2 tsp parsley
  •     1/2 C olive oil
  •     salt and pepper, to taste
  •     Chicken Broth
  •     Salt and Pepper

Pull out sauté pan, baking dish, aluminum foil and a slotted spoon.


  1. Preheat an oven to 350 degrees.
  2. Put some olive oil into the sauté pan and warm.
  3. Add onions and celery and sauté for 3 minutes.
  4. Add sausage and sauté until sausage is cooked through.
  5. Cut up cornbread and white bread into cubes. Put them in the 350 degree oven for about 15 minutes until they are nice and crispy.
  6. Use some cooking spray to lightly coat the casserole dish.
  7. Put the cornbread and white bread into the casserole dish and flatten a little.
  8. Add the apple and cranberries to the sauté pan and sauté for another 3 minutes.
  9. Add parsley, ground thyme, salt, pepper, and chicken broth to the sauté mixture and stir. Simmer for 10 minutes.
  10. Spoon the sauté mixture onto the top of the bread cubes in the baking dish.
  11. Cover the dish with aluminum foil and put in a 350 degree oven for about 30 minutes.
  12. Have an adult take the hot dish out of the oven using oven mitts.
  13. Display nicely on a plate before serving.


Enjoy and Happy Thanksgiving! <3Remmi!