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Cornbread Stuffing Recipe

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This recipe for Cornbread Stuffing is from The Godin/Lemieux/Wolfsbauer/Kingston 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:  
6 cups corn bread, cubed
5 cups Italian or French bread, cubed
2 cups milk
1 egg
1 lb Italian sausage
1 c chopped celery
1 small yellow onion, chopped
1/2 c butter
1 tsp dried basil
1 tsp dried oregano
1 tsp celery salt
1 tsp garlic salt
1 tsp seasoning salt
1 tbsp Italian seasoning
2 tsp dried parsley
Directions:
Directions:
In a large sauce pan cook and crumble Italian sausage until it is completely cooked and browned. Strain grease from meat and place in a small mixing bowl for later.

In the same pan over medium-high heat, sauté butter, celery and onions until tender.

Remove pan from heat. Add cubed cornbread and french bread, whisked egg and all of the remaining dry ingredients. Toss mixture to combine, our in milk and toss again to combine. Place stuffing in a 2 qt casserole dish.

Bake at 350º fir 1 hour covered with lid. Then bake an addiitonal 30 minutes uncovered.

If you want a crispier top, place in oven under low broil and broil 5-10 minutes or until top of stuffing is a light golden brown.
Number Of Servings:
Number Of Servings:
10

 

 

 

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