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Corn Bread Sausage Stuffing Recipe

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This recipe for Corn Bread Sausage Stuffing is from Beito-Hegne-Sponhaltz Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup flour
1 cup yellow cornmeal
1/4 cup sugar
4 tsp baking powder
1/2 tsp salt
2 eggs, lightly beaten
1 cup milk
1/4 cup bacon drippings
1 lb bulk sausage
1 med onion, chopped
1/2 cup green pepper, chopped
1/2 cup celery, chopped
1/4 cup parsley, snipped
2 tsp poultry seasoning
1 - 1 1/4 cup chicken broth
Directions:
Directions:
Combine all the ingredients through the bacon drippings and put in a greased 9x9x2 baking pan and bat at 425º for 20-25 minutes. Cool and crumble to make 6 cups of corn bread crumbles.

Cook sausage, onion, green pepper and celery until sausage is browned and vegetables are tender. Drain off fat. Mix corn bread, parsley, poultry seasoning and sausage. Add enough chicken broth to moisten. Toss lightly to mix. Stuff that does not go in the bird can be baked in a casserole, covered, at 325º for about 30 minutes.
Personal Notes:
Personal Notes:
This was the way Mom did it, at least until she decided Jif corn muffin mix worked as well as her home made. It was tasty either way.

 

 

 

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