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Cornbread Sausage Stuffing Recipe

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This recipe for Cornbread Sausage Stuffing, by , is from The Wiersch Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Stacey Empson
Added: Wednesday, December 17, 2008


6 cups cornbread, crumbled (made from any recipe you prefer or store bought)
2 cups sourdough or italien bread, cubed
1 lb. pork sausage or chorizo, cooked
1 stick butter
2 cups chopped celery
2 cups chopped onion
1 T. dried sage leaves
1 chopped red bell pepper (optional)
1 cup chopped parsley
Chopped celery leaves (from the celery you dice)
4 eggs, beaten
2 1/2 cups chicken or turkey broth (or more)
Salt and pepper to taste
Diced apples (optional)
Dried chopped apricots or cherries (optional)

Soak bread in broth in a large bowl, stirring until liquid is absorbed. Add more broth if needed.

Brown your sausage and pat dry. Saute your celery, onion, pepper and sage in butter until just tender but not brown, about 15 minutes.

Add all ingredients to bread mixture and mix with hands. Stuff your bird and/or put stuffing in a greased baking dish and bake, covered, for 40 minutes at 350. Uncover until cooked through and beginning to brown on top, about 25 minutes longer.

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