Monday, November 8, 2010

Cornbread and Sausage Stuffing

By: Samantha Urban
Cornbread and Sausage Stuffing

1- 9x13 Cornbread, cubed
1 lb Sausage
8 slices of bread, dried in oven an cubed
2 cups onions, chopped
2 cups celery, chopped
1/2 cup green pepper, chopped
4 tbs butter
1 tsp dried sage
1 tsp dried parsley
1/2 tsp fresh thyme (dried is ok too)
3 eggs, beaten
3-4 cups of chicken or vegetable broth
salt and pepper to taste

Remove casings and brown sausage in a large skillet. Crumble, drain and set aside. Saute onions, celery and green pepper with butter. In a large bowl, toss the vegetables, bread cubes, cooked sausage, sage, parsley, thyme, salt and pepper together. You may have to mix two separate batches depending on the size of your bowl. Mix in the eggs until evenly coated. Drizzle broth 1/2 cup at a time and let absorb. You can adjust how moist you want to stuffing to be by the amount of broth you add. Transfer to casserole dish(es) and bake in a 350 degree oven for 30 to 45 minutes. You can tent or cover with foil is you like it moist. Uncover or bake longer if you like it dryer.

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