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Cornbread Sausage Stuffing
8 Servings
100% would make this recipe for Cornbread Sausage Stuffing again.
A family favorite at Thanksgiving
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Cornbread Sausage Stuffing Ingredients
2 Hot Italian
Sausage
links
1/2 bunch
Sage
chopped
2 tablespoons
Extra virgin olive oil
4 large
Corn
muffins
1 cup
Celery
chopped
3 large
Eggs
1
Onion
chopped
1/2 cup
Chicken stock
Salt
Non-stick
cooking spray
Pepper
Instructions for Cornbread Sausage Stuffing
Heat the oven to 350 degrees F.
Remove the casings from the sausages. Heat 1 tablespoon of the olive oil in a skillet over medium-high heat and add the sausage meat. Cook, breaking up the meat into small pieces, until browned and cooked through, about 5 minutes. Drain on a paper towel lined plate and set aside to cool while you cook the vegetables. Wipe out any excess fat from the pan with paper towels.
Heat 1 tablespoon of oil in the same skillet over medium-high heat. Add the carrots, celery, and onion. Season with salt and pepper and add the sage. Cook until the vegetables are soft, about 10 minutes. Set aside to cool a bit.
Crumble the corn muffins into a large bowl. Put in the cooled sausage and vegetables. Add the eggs and 1/4 cup chicken stock. Using your hands, mix well adding more stock if the stuffing is too dry. Spray a 2-quart oven-proof baking dish with cooking spray. Put the stuffing into the dish and bake for 45 minutes to 1 hour, or until the top is browned and crispy.
Main Ingredient:
Cornbread
Cuisine:
American
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Ingredient Insight - look inside this recipe
Celery
Chicken Stock
Cooking Spray
Corn
Eggs
Extra Virgin Olive Oil
Onion
Sage
Salt
Sausage
Side Dish
Bake
Thanksgiving
Cornbread
American
for
flavor
and
categorization
[I posted this recipe.]
knox
on Oct 9 2007 4:29PM
Total Time: 0:15
Active time: 1:15
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