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Sausage Stuffing




Source of Recipe


Internet


List of Ingredients




3/4 pound bulk pork sausage
3/4 cup finely chopped onion
1/2 cup chopped green pepper
1/2 cup chopped celery (1 stalk)
1/2 cup margarine or butter
2 eggs
1 teaspoon poultry seasoning
1/8 teaspoon pepper
5 cups dry white bread cubes (7 slices)
5 cups crumbled corn bread*
3/4 cup toasted chopped pecans
1 to 1-1/2 cups chicken broth


Recipe



In a large skillet cook sausage until brown. Drain, reserving 2 tablespoons of the drippings. Set aside.

In same skillet cook onion, green pepper, and celery in hot margarine or butter until tender.

In a large bowl use a fork to beat eggs; stir in poultry seasoning and pepper. Add bread cubes and corn bread; toss until coated. Add sausage, reserved drippings, vegetables, and pecans. Add enough broth to moisten (3/4 to 1 cup), tossing to mix well.

Use to stuff one 10-pound turkey. Place any remaining stuffing in a casserole; drizzle with enough of the remaining chicken broth (1/4 to 1/2 cup) to make a stuffing of desired moistness. Bake, covered, in a 325 degree F. oven for 40 to 45 minutes or until hot. Internal temperature of the stuffing should reach 165 degrees. Makes 10 to 12 servings.

Note: For the corn bread, you can make the recipe below or use a packaged mix. For 5 cups, you will need one 10-ounce package corn bread mix.

Corn Bread: Grease the bottom and 1/2 inch up the sides of a 9x9x2-inch baking pan; set aside.
In a medium mixing bowl stir together 1 cup all-purpose flour, 1 cup cornmeal, 2 to 4 tablespoons sugar, 1 tablespoon baking powder, and 1/2 teaspoon salt. Make a well in the center of the flour mixture; set aside.

In another bowl combine 2 beaten eggs, 1 cup milk, and 1/4 cup cooking oil or melted shortening. Add egg mixture all at once to flour mixture. Stir just until moistened.
Spoon batter into the prepared pan. Bake in a 425 degree F. oven for 20 to 25 minutes or until a wooden toothpick inserted near the center comes out clean. Cool on a wire rack. Makes 8 or 9 servings.