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Cornbread Stuffing/Dressing

Writer: goldenstateservicesj
goldenstateservicesj
Nov 19, 2020
2 min read
Cornbread Stuffing served with Roasted Chicken

A delicious Southern classic which has infiltrated us Northerners.  I love it, and often add different Vegetables.  We like Mushrooms, Corn, Diced Carrots or even Jalapenos. If you’d rather have something different, you can skip the Sausage and use cooked, shredded Turkey or Chicken.

Excellent Thanksgiving dish!

INGREDIENTS:

½ LB Jimmy Dean’s Sage Sausage (or Regular flavor)

4 TBSP butter

¾ cup chopped celery

¾ cup chopped onion

1 mini sweet pepper, chopped

1 can chicken broth

1 egg

2 tsp sage seasoning

1 tsp poultry seasoning

Salt and Pepper to Taste

3 cups crumbled corn bread

1 slice stale bread or leftover biscuits or packaged stuffing mix

PREPARATION:

     In large skillet, brown sausage, crumbling it as you go.  Remove to a large bowl.

     In same skillet, melt butter and sauté celery, onion, and mini sweet pepper until tender.  Add all seasonings and 1 cup of the chicken broth.  (This will allow all the flavors to blend).  Cook for a minute or two.  Add to bowl.

     Add crumbled corn bread, shredded bread, and one beaten egg to bowl.  Mix well, and add enough chicken broth to make a very moist mixture.  (I would guess another cup or so would do it).

     Butter a 2 quart baking dish and add mixture. 

    Bake at 350° F for about 30 – 40 minutes.  Remove foil and let it brown to your liking.

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By Tika for CHEW WANNA EAT? © 2020

 
 
 

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