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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Cornbread Sausage Stuffing Recipe

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This recipe for Cornbread Sausage Stuffing is from The Farrelly 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:  
4 corn muffins
3 cups chicken stock
2 lbs Jone’s or Jimmy Dean breakfast sausage
2 tsp poultry seasoning or sage
1 onion, diced
1 apple, diced
Directions:
Directions:
Cook the sausage and onion, add apples towards the end. Crumble the corn muffins, add seasoning, add sausage, onion, apple mixture and add chicken stock as needed until moist. May be frozen ahead. When ready to cook, preheat oven to 350f, bake in a covered baking pan about 35 minutes until hot all through, remove cover and allow some of the top to crisp.

 

 

 

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