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Name: Stuffing with Sausage & Cornbread
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: 1 each 9x13" Pan of Cornbread Stale approx 8 Cups; 4 tablespoons butter 1/2 stick or 1/4 cup; 1 each Vidalia Onion Diced; 3 each Garlic Cloves Thinly Sliced; 2 each celery stalks Diced; 2 Pounds Sweet Italian Sausage Casing removed; 1 teaspoon Poultry Seasoning; 1 tablespoon Fresh sage Chopped; 2 tablespoons Fresh parsley Chopped; 1 tablespoon Fresh Thyme Chopped; 1/2 Cups Turkey Stock; 2 each Eggs Beaten; 1 each Bay leaf; 1 Cup Milk

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INGREDIENTS

1 each 9x13" Pan of Cornbread ; Stale approx 8 Cups
4 tablespoons butter ; 1/2 stick or 1/4 cup
1 each Vidalia Onion ; Diced
3 each Garlic Cloves ; Thinly Sliced
2 each celery stalks ; Diced
2 Pounds Sweet Italian Sausage ; Casing removed
1 teaspoon Poultry Seasoning
1 tablespoon Fresh sage ; Chopped
2 tablespoons Fresh parsley ; Chopped
1 tablespoon Fresh Thyme ; Chopped
1/2 Cups Turkey Stock
2 each Eggs ; Beaten
1 each Bay leaf
1 Cup Milk

INSTRUCTIONS

Oven at 350 Convection roast 35 to 40 min uncovered

In a lasagna pan or similar soften the chopped celery, onions, bay leafs, sage in the butter. Once the veg is softened (10 Min) add the sausage and cook through. Take off of heat and remove the bay leafs. Put the crumbled corn bread into the pan. Remove Meat from the bones in the stock.

Mix the beaten eggs, milk, turkey meat with the poultry seasoning and chopped fresh parsley. Pour the mixture into the pan with the corn bread and mix together. Add the Turkey stock and mix again until you like the consistency.

Bake for 35 to 40 minutes uncovered.

NOTES

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Stuffing with Sausage & Cornbread

1 each 9x13" Pan of Cornbread Stale  approx 8 Cups
4 tablespoons butter 1/2 stick or 1/4 cup
1 each Vidalia Onion Diced
3 each Garlic Cloves Thinly Sliced
2 each celery stalks Diced
2 Pounds Sweet Italian Sausage Casing removed
1 teaspoon Poultry Seasoning
1 tablespoon Fresh sage Chopped
2 tablespoons Fresh parsley Chopped
1 tablespoon Fresh Thyme Chopped
1/2 Cups Turkey Stock
2 each Eggs Beaten
1 each Bay leaf
1 Cup Milk

Oven at 350 Convection roast 35 to 40 min uncovered

In a lasagna pan or similar soften the chopped celery, onions, bay leafs, sage in the butter. Once the veg is softened (10 Min)  add the sausage and cook through.  Take off of heat and remove the bay leafs. Put the crumbled corn bread into the pan. Remove Meat from the bones in the stock.

Bake for 35 to 40 minutes uncovered.

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Nutrition

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Serving Size: 1 Serving (243g)
Recipe Makes: 8 Servings

Calories: 563
Calories from Fat: 439 (78%)

Amt Per Serving		% DV

	Total Fat 48.8g	65 %
	Saturated Fat 19g	95 %
	Monounsaturated Fat 20.5g
	Polyunsanturated Fat 5.8g
Cholesterol 369.3mg		114 %
Sodium 1000.7mg		35 %
Potassium 484.3mg		13 %
Total Carbohydrate 4.5g		1 %
	Dietary Fiber 0.5g	2 %
	Sugars, other 4g
Protein 25.7g		37 %
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.

About Our Nutrition Facts

Calories per serving: 563

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