"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Cornbread and Sausage Stuffing Recipe

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

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
1 pound sweet Italian turkey sausage (about 4 links), casings removed
2 cups finely chopped onion
1 1/2 cups finely chopped celery
1/4 teaspoon salt
freshly ground pepper, to taste
2 pounds prepared cornbread, cut into 3/4 inch cubes (about 12 cups)
1/4 cup chopped fresh parsley
1 tablespoon chopped fresh sage
1 1/2-3 cups reduced-sodium chicken broth

Directions:
Directions:
Start by preheating the oven to 325F. Coat a 9 by13 inch baking pan with cooking spray.
Cook the sausage in a large skillet over medium-high heat, break it up to pieces and continue stirring with the use of a wooden spoon until it turns brown which is about 10 minutes. Add the celery and onion then cover and reduce the heat. Stir this occasionally and wait for 10 minutes or until tender before transferring this in a large bowl. Season this with pepper and salt then add the parsley, sage and the cornbread.
Let the broth simmer in a sauce pan than pour a cup on the stuffing mixture and toss this gently which allows the cornbread to break into smaller pieces. Add the remaining broth as much as it is needed until the stuffing feels moist. Transfer the stuffing into the pan and cover with foil.
Bake for 25 minutes until the stuffing is heated through.

 

 

 

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