Cornbread Stuffing Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 Cornbread recipe (preferably one without sugar), make 1 or 2 days ahead
Round 1 in the pan
1 lb hot Sausage
1 Vidalia onion diced
Round 2 in the pan
1 bell pepper
2 stalks Celery
8 oz Mushrooms
Black olives (sliced)
1 tsp garlic
2-3 tsp Basil
½ tsp Sage
Some pepper
Round 3 in the pan
2 Granny Smiths (peeled)
1-2 cups chopped Walnuts
2 cups dried cranberries (if you use fresh, dice them up)
1-2 cups milk or broth
½ cup of rum, whiskey, bourbon
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Directions: |
Directions:Make the cornbread the day before, break it up into small pieces and let it dry out.
In a large skillet cook the sausage, adding the onion after 5 minutes.
Once the sausage is cooked add round 2 ingredients and cook on med-low heat for 5-10 minutes stirring occasionally.
Remove from heat add round 3 ingredients and cornbread and mix well.
Finally add the liquids, you want it wet enough that it sticks together in a large ball and then stuff it in your turkey.
If you are cooking it as dressing (outside of the bird), you will need to add more liquids because it will not have the extra juices from the turkey and it will become dried out. |
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Number Of
Servings: |
Number Of
Servings:8 |
Preparation
Time: |
Preparation
Time:2 hours over 2 days |
Personal
Notes: |
Personal
Notes: I don’t eat regular stuffing because I really can’t handle the taste of the soggy bread (I don’t eat bread puddings either, I know it’s sad). So my mom and I experimented with cornbread stuffing, which can handle more experimentation with sweeter flavors, like the apples and cranberries. This has replaced stuffing at holidays when I am around.
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