I have been making this stuffing for over 35 years without a recipe. I promise you if you make this, it will be a favorite. i make this 2 weeks head of time and freeze it. Remember: This is a moist savory stuffing. Not a dry one!

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Name: Cornbread and Sausage Stuffing
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 35
Cuisine: Southern
Ingredients: STUFFING; 4 bundles Celery coarse chop; 2 bundles Green Onions chopped fine; 3 Jalapeños chopped fine; 8 Onions - chopped coarse; 2 bundles Parsley chopped fine; 6 Pork Sausages by Jimmy Dean-2 should be spicy; 3 Boxes Giblets (optional)(chopped fine); 1 box Butter; Thyme (heavy handed); Sage (heavy handed); Rosemary (ground)(heavy handed); Tarragon (heavy handed); Salt; White Pepper; Poulty seasoning; CORNBREAD; 16 tablespoons bacon drippings; 6 cups coarse or medium stone-ground cornmeal; 2 cups all-purpose flour; 4 teaspoons kosher salt; 2 teaspoons baking powder; 2 teaspoons baking soda; 4 large eggs lightly beaten; 6 cups well-shaken buttermilk; 1 bottle Maggi Seasoning (very salty) so no salt needed in; QUICK GRAVY; Knorr Swiss Chicken Stock; turkey drippings and sausage drippings; Flour

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INGREDIENTS

STUFFING
4 bundles Celery coarse chop
2 bundles Green Onions chopped fine
3 Jalapeños chopped fine
8 Onions - chopped coarse
2 bundles Parsley chopped fine
6 Pork Sausages by Jimmy Dean-2 should be spicy
3 Boxes Giblets (optional)(chopped fine)
1 box Butter
Thyme (heavy handed)
Sage (heavy handed)
Rosemary (ground)(heavy handed)
Tarragon (heavy handed)
Salt
White Pepper
Poulty seasoning
CORNBREAD
16 tablespoons bacon drippings
6 cups coarse or medium stone-ground cornmeal
2 cups all-purpose flour
4 teaspoons kosher salt
2 teaspoons baking powder
2 teaspoons baking soda
4 large eggs lightly beaten
6 cups well-shaken buttermilk
1 bottle Maggi Seasoning (very salty) so no salt needed in
QUICK GRAVY
Knorr Swiss Chicken Stock
turkey drippings and sausage drippings
Flour
Vegetable Oil
2 bags Cornbread stuffing (makes work easier… cubed)

INSTRUCTIONS

CORNBREAD

1 Add some of the drippings from the sausage in a 9-inch cast-iron skillet sprayed with Pam. Place the skillet in the oven as the oven preheats to 450°F. You may need larger pan.

2 Whisk together the cornmeal, flour, salt, baking powder, and baking soda in a large bowl. In a small bowl, whisk together the egg and buttermilk, pour into the cornmeal mixture, and stir just until blended.

3 Remove the skillet from the oven and scrape in the batter. It will sizzle and pop, so be careful. Return the skillet to the oven and bake until the cornbread is firm in the middle and golden brown on top, about 25 minutes

STUFFING

1 Cook Jimmy dean sausage in iron skillet and set aside pan for gravy.

2 Glaze white onions in butter with the herbs listed and then add other ingredients. Use a heavy hand on the herbs. You can put some of the sausage grease also for flavor.

3 Add boiled giblets chopped fine if you want also. (Save some giblets for gravy).

4 Add jalapeños (3) chopped super fine to pan. Taste it to check for spiciness before in case you want to add more (I usually taste it with the stuffing the next day to give it time to mix favors).

5 Break up cornbread in 1" chunks (try not to make it too small and put in a large aluminum roasting pan. Add packaged cornbread crumbs now plus all cooked veggies. Use your hands to mix up. Add all herbs. Add some chicken stock to moisten and save some chicken stock for heating up the next day. Moist is better.

6 Add salt and pepper. Pack down, cover with foil and you can refrigerate it now. Thursday morning let it stand at room temp. If you are short on room in your fridge, use ziplocks. Using your hands, carefully loosen it up, add more jalapeno now if you want and fluff it after you have heated it for dinner.

QUICK GRAVY

Sausage and turkey drippings with chicken stock and super browned flour (in a dry pan). I use a bit of Maggi liquid seasoning. Watch the saltiness because Maggi is salt. If too salty, add flour. Remember that white pepper is hotter than black pepper! I usually cover and simmer gravy on low, half covered pan, to thicken and add finely chopped giblets if you want.

NOTES

When I heat it up, I usually put chunks of butter and some chicken stock across the top. Don’t leave it packed tight.

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Cornbread and Sausage Stuffing

STUFFING
4 bundles Celery coarse chop
2 bundles Green Onions chopped fine
3 Jalapeños chopped fine
8 Onions - chopped coarse
2 bundles Parsley chopped fine
6 Pork Sausages by Jimmy Dean-2 should be spicy
3 Boxes Giblets (optional)(chopped fine)
1 box Butter
 Thyme (heavy handed)
 Sage (heavy handed)
 Rosemary (ground)(heavy handed)
 Tarragon (heavy handed)
 Salt
 White Pepper
 Poulty seasoning
 CORNBREAD
16 tablespoons bacon drippings
6 cups coarse or medium stone-ground cornmeal
2 cups all-purpose flour
4 teaspoons kosher salt
2 teaspoons baking powder
2 teaspoons baking soda
4 large eggs lightly beaten
6 cups well-shaken buttermilk
1 bottle Maggi Seasoning (very salty) so no salt needed in
 QUICK GRAVY
 Knorr Swiss Chicken Stock
 turkey drippings and sausage drippings
 Flour
 Vegetable Oil
2 bags Cornbread stuffing (makes work easier… cubed)

CORNBREAD
1 Add some of the drippings from the sausage in a 9-inch cast-iron skillet sprayed with Pam.  Place the skillet in the oven as the oven preheats to 450°F. You may need larger pan.

STUFFING
1 Cook Jimmy dean sausage in iron skillet and set aside pan for gravy.

2 Glaze white onions in butter with the herbs listed and then add other ingredients. Use a heavy hand on the herbs. You can put some of the sausage grease also for flavor.

3 Add boiled giblets chopped fine if you want also. (Save some giblets for gravy).

4 Add jalapeños (3) chopped super fine to pan. Taste it to check for spiciness before in case you want to add more (I usually taste it with the stuffing the next day to give it time to mix favors).

6 Add salt and pepper. Pack down, cover with foil and you can refrigerate it now. Thursday morning let it stand at room temp. If you are short on room in your fridge, use ziplocks.  Using your hands, carefully loosen it up, add more jalapeno now if you want and fluff it after you have heated it for dinner.

QUICK GRAVY
Sausage and turkey drippings with chicken stock and super browned flour (in a dry pan). I use a bit of Maggi liquid seasoning. Watch the saltiness because Maggi is salt. If too salty, add flour. Remember that white pepper is hotter than black pepper! I usually cover and simmer gravy on low, half covered pan, to thicken and add finely chopped giblets if you want.

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Nutrition

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Serving Size: 1 Serving (66g)
Recipe Makes: 35 Servings

Calories: 253
Calories from Fat: 178 (70%)

Amt Per Serving		% DV

	Total Fat 19.8g	26 %
	Saturated Fat 9.9g	50 %
	Monounsaturated Fat 6.9g
	Polyunsanturated Fat 1.6g
Cholesterol 102.4mg		32 %
Sodium 468.2mg		16 %
Potassium 59.1mg		2 %
Total Carbohydrate 15.2g		4 %
	Dietary Fiber 0.7g	3 %
	Sugars, other 14.5g
Protein 3.9g		6 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 253

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