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Ann's Sausage Cornbread Stuffing




Source of Recipe


internet


Per large package of Pepperidge Farm Cornbread Stuffing Mix (It used to be 16 oz.; it’s now down to 13 oz.)

Place dried stuffing mix into a large bowl.

1 small onion, fine dice

2-3 ribs celery, fine dice

Sauté in a little oil or butter until soft; add to stuffing mix.

4 Italian sausage


Prick the sausage to allow fat to release, place in saucepan and cover with water. Cook until no longer pink. Remove from broth, but save the broth. Dice by hand or chop the cooled sausage in a food processor using pulse. Add to stuffing mix.

Optional ingredients…cooked & cooled wild rice, dried cranberries, and pumpkin seeds. If using, add to dry mix.

Following the instructions on the stuffing bag, add enough of the sausage water to moisten the dry mix. Stir well. You don’t need to use butter because of the sausage broth. (Save any remaining broth to add to turkey soup.) Place in greased casserole and bake until hot. You can stuff it into the turkey, too. If it gets dry, I baste it with a little turkey stock that I have simmering on the stove using the neck and giblets.


Posted by: annrms