Sausage & Corn Bread Stuffing

Updated 12 months ago

Ingredients: 2-1/2 cups yellow cornmeal 1-1/2 cups all-purpose flour 1/4 cup sugar 6 teaspoons baking powder 1-1/2 teaspoons salt 2 eggs 2 cups 2% milk 6 tablespoons canola oil STUFFING:1 pound bulk pork sausage1 bunch celery, chopped2 medium onions, chopped1 cup chopped fresh mushrooms1/2 cup chopped sweet red pepper1/2 cup butter, cubed1 can (49-1/2 ounces) Chicken Broth2 to 3 tablespoons rubbed sage1 tablespoon poultry seasoning1/2 teaspoon pepper (Stuffs a 14-16 lb. turkey)In a large bowl, combine the first five ingredients. Combine the eggs, milk and oil: stir into dry ingredients just until moistened. Pour into a greased 13-in. x 9-in. baking pan. Bake at 425° for 18-20 minutes or until a toothpick comes out clean. Cool on a wire rack. Cook sausage over medium heat until no longer pink: drain and set aside. In the same pan, saute the celery, onions, mushrooms and red pepper in butter until tender. Stir in the broth, seasonings and sausage. Bring to a boil. Reduce heat: simmer, uncovered, for 10 minutes. Remove from heat. Cut corn bread into 1/2-in. cubes: fold into sausage mixture. Just before baking, loosely stuff the turkey. Place remaining stuffing in a greased 13-in. x 9-in. baking dish: cover and refrigerate. Remove from the refrigerator 30 minutes before baking. Recipe Submitted By:Kimberly Mitchell 


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