Sausage Cornbread Stuffing
1 pkg. premium pork roll sausage
1 tsp Poultry seasoning
2 cups Celery
1 cup Onion
1/4 cup Parsley, fresh
1 cup Chicken broth
Nuts & Seeds
1/2 cup Pecans
Bread & Baked Goods
4 cups Cornbread, toasted
Preheat oven to 325°F. Cook sausage, celery and onion in
large skillet over MEDIUM-HIGH heat 8-10
minutes or until sausage is thoroughly cooked, stirring
frequently; drain. Spoon into large bowl.
Add cornbread, parsley and seasoning; mix lightly. Add broth
and egg; mix just until blended. Stir in
pecans, if desired.
Spoon into lightly greased 2-quart casserole or soufflé dish; cover.
Bake 45 minutes or until thoroughly heated, uncovering aft
er 35 minutes.
For the 4 cups crumbled cornbread needed to prepare this reci
pe, bake 1 pkg. (8.5 ounces) corn
muffin mix according to the package directions for the pan
of cornbread. Cool, then coarsely crumble. To toast the crumbled cornbread, preheat oven to 400°F. Spread
the cornbread onto bottom of large shallow
baking pan. Bake 10 minutes or until lightly browned,
stirring after 5 minutes.)