Christine's Cornbread Sausage Stuffing

Many years ago, I took all the things I loved about different stuffing recipes and created my own.  I get asked for this recipe wherever I take it.  As opposed to a more bread based stuffing, this contains a generous amount of meat and seasonings - its almost a delicious meal in itself.

Serves 6-8

Ingredients:
3/4 lb. Prepared sweet cornbread
1/2 lb. Sage Pork Sausage
1/4 lb. ground veal
1 C. chopped onion
1 C. chopped celery
1 C. diced fresh mushrooms
1/4 C. chopped fresh parsley
1/8 cup sage
1/8 cup thyme
1 C. chicken broth
1 egg
Salt and Pepper

Directions:
Break cornbread into 1/2 inch to 1 inch pieces
Saute meat until cooked and remove from skillet with a slotted spoon
Saute the chopped veggies in the fat from the meat until softened
Add seasonings and salt and pepper
Add one beaten egg
Gently toss to combine, but DO NOT OVER TOSS

Bake in a buttered baking dish covered with aluminum foil at 375 degrees until heated through and golden on top; 30-40 minutes.  Remove the foil the last 5-10 minutes of cooking to crisp the top.

*if you have trouble finding ground veal, you can use 3/4 lb sage pork sausage as your meat for the recipe.  I've made it that way before and it was still very good, however, I prefer it as written with the veal.

*This recipe is part of my Holiday Series of recipes
http://www.christineiscooking.com/p/holiday-recipes.html

"LIKE" our FACEBOOK page to get new recipes and additional tips at http://www.facebook.com/christineiscooking

On Twitter at http://twitter.com/#!/christinecooks1

Copyright 2011 christineiscooking.com This is an original recipe. You may repost this recipe and its directions only if it is accompanied by a direct link back to the article on my site. You must be given my express permission for any other use. You can contact me at admin@christineiscooking.com

2 comments:

  1. Thank you for this recipe, I'm cooking the turkey this week, it arrived just in time!

    ReplyDelete
  2. christineiscooking.comNovember 20, 2011 at 8:15 PM

    Enjoy - I'll be making the same one for Thanksgiving. I do every year.

    ReplyDelete

I LOVE to hear from my readers! Because of spam comments, I have to review all comments before they are published. I check and respond to comments at least once daily. Thanks, Christine

Christine's Cornbread Sausage Stuffing

Many years ago, I took all the things I loved about different stuffing recipes and created my own.  I get asked for this recipe wherever I take it.  As opposed to a more bread based stuffing, this contains a generous amount of meat and seasonings - its almost a delicious meal in itself.

Serves 6-8

Ingredients:
3/4 lb. Prepared sweet cornbread
1/2 lb. Sage Pork Sausage
1/4 lb. ground veal
1 C. chopped onion
1 C. chopped celery
1 C. diced fresh mushrooms
1/4 C. chopped fresh parsley
1/8 cup sage
1/8 cup thyme
1 C. chicken broth
1 egg
Salt and Pepper

Directions:
Break cornbread into 1/2 inch to 1 inch pieces
Saute meat until cooked and remove from skillet with a slotted spoon
Saute the chopped veggies in the fat from the meat until softened
Add seasonings and salt and pepper
Add one beaten egg
Gently toss to combine, but DO NOT OVER TOSS

Bake in a buttered baking dish covered with aluminum foil at 375 degrees until heated through and golden on top; 30-40 minutes.  Remove the foil the last 5-10 minutes of cooking to crisp the top.

*if you have trouble finding ground veal, you can use 3/4 lb sage pork sausage as your meat for the recipe.  I've made it that way before and it was still very good, however, I prefer it as written with the veal.

*This recipe is part of my Holiday Series of recipes
http://www.christineiscooking.com/p/holiday-recipes.html

"LIKE" our FACEBOOK page to get new recipes and additional tips at http://www.facebook.com/christineiscooking

On Twitter at http://twitter.com/#!/christinecooks1

Copyright 2011 christineiscooking.com This is an original recipe. You may repost this recipe and its directions only if it is accompanied by a direct link back to the article on my site. You must be given my express permission for any other use. You can contact me at admin@christineiscooking.com

2 comments:

  1. Thank you for this recipe, I'm cooking the turkey this week, it arrived just in time!

    ReplyDelete
  2. christineiscooking.comNovember 20, 2011 at 8:15 PM

    Enjoy - I'll be making the same one for Thanksgiving. I do every year.

    ReplyDelete

I LOVE to hear from my readers! Because of spam comments, I have to review all comments before they are published. I check and respond to comments at least once daily. Thanks, Christine