Sausage Mushroom Cornbread Stuffing

Made with my Prize-Winning Cornbread Recipe

     I LOVE Cornbread Stuffing!  I can still remember the first time I everhad it.  I couldn’t believe how deliciousit was.  I make Cornbread a lot, so Ioften make an extra one to put in the freezer for when I’m craving CornbreadStuffing.  It goes great with mostanything, Poultry, Fish, Ham, Meatloaf, Pork Chops or Roast, or anything elseyou can think of.  Since the mainIngredient is Cornbread, you want to make homemade.  Eat some of it for dinner the night before orhave it for breakfast.  Day old Cornbreadis best for Cornbread Stuffing. (My recipe is below.)

     This recipe has the addition of Mushroomsand Carrots which I don’t always add to my Stuffing.  It’s very nice for a change. 

INGREDIENTS:  YIELDS 5-6 Servings

½ lbBreakfast Sausage (I prefer Jimmy Dean, Sage flavor) Freeze the rest.

4 cupscrumbled Cornbread

¾ cup HerbedStuffing Mix (or stale bread, crumbled)

3 TBSPButter

1 cupMushrooms, chopped

¼ cupOnions, chopped

3 TBSP MiniSweet Peppers, chopped

3 TBSPCelery, chopped

3 TBSPCarrot, diced

½ – ¾ tspDried Sage + extra for cooking

½ tsp DriedThyme

Salt & BlackPepper to taste

1 ¾ cupsChicken Broth (or use some Buttermilk & less Chicken Broth)

PREPARATION:

     In a large skillet, cook and crumbleSausage.  Place in large bowl.  Drain grease, if there is any.

     In the same skillet, add Butter, all theVegetables, and a few dashes of Pepper, Sage, and Thyme.  Cook until Carrots are just abouttender.  Add ½ tsp Sage and ½ tsp Thyme,and stir into the Vegetables.  Removefrom heat and set aside for a minute.

     In the same large bowl, add HerbedStuffing Mix and crumbled Cornbread on top of the Sausage.  Stir.

Add thecooked Vegetables, and stir. 

    Pour Chicken Broth over mixture, stir.  Cornbread Stuffing needs to be wetter thannormal Stuffing because it’s best when it’s on the moist side. Add the ChickenBroth and stir well.  If it seems toodry, add some extra Chicken Broth, Buttermilk or regular Milk.

     Place Stuffing into a Buttered 9” x 9”baking dish.  Cover with Aluminum Foil toprevent it from drying too much.  Bakefor 20 minutes at 375° F.  Remove the Foil and check to see if you needto add any extra liquid.  Return Stuffingto the oven.  Bake for another 30 minutesor so.  You want the top to be slightlybrowned and a little crispy, but don’t let it dry out. 

NOTES:  This is an easily customizable dish.  Omit any of the Vegetables you don’t want,add other Vegetables you do want. 

You can cook it at a higher temperature if you’re cooking something else as the main course, just lessen the baking time. 

     The only cornbread recipe I use.  Ilike my Cornbread moist and a little on the sweet side.  Give this a try. It freezes beautifully! If you love Cornbread Stuffing, this is the Cornbreadto use!  This is my cornbread that wonfirst prize at the Jefferson County Fair. I always sauté chopped Onion in thesame cast iron skillet that I’ll bake the Bread in.  Most of the time I add about 6 choppedJalapenos.  Sometimes I add chopped BellPepper or chopped Mini Sweet Peppers. (If you plan on making Cornbread Stuffing, omit the Jalapenos.  I think it ruins the Stuffing.)

     Wonderful with chili, tuna casserole, soup,breakfast.  Cornbread is basically a quick bread.  It’s incrediblyeasy and so satisfying.  I can’t think ofanything Cornbread doesn’t go with.

INGREDIENTS:

½ cup Crisco

1 cup sugar

2 eggs

1 cup + 2 TBSP yellow corn meal

2 tsp baking powder

½ tsp salt

1 ½ cup flour

1 ½ cup buttermilk

PREPARATION:

Cream Crisco and sugar until light and fluffy.

Add eggs and half of the milk.  Beat well.

Add baking powder and salt, mixing until combined.

Add corn meal, flour and remainder of milk.  Mix until combined.

The best cornbread is always baked in a cast iron pan.  The edges get so wonderfully crispy.  If you don’t have one, use a greased cake panor baking dish.

BAKE AT 375* for about 40 minutes, or until desired browningis achieved. I don’t like mine pale and always let it get browned.  (See picture)

I often bake a half batch. Know, however, that the leftover bread can be frozen to make stuffingwith!

NOTE:  My special additives are sautéed onions, chopped jalapenos, a little cooked and crumbled bacon, mini sweet peppers, green bell pepper, fresh corn, etc.  I think you get the idea.  If it sounds good?  Add it.

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By Tika for CHEW WANNA EAT? © 2019