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RECIPE FOR COUNTRY SAUSAGE AND CORNBREAD STUFFING |
Title: Country Sausage And Cornbread Stuffing Category: Christmas Sub-Category: Stuffing
Instructions:
Country Sausage and Cornbread Stuffing1 pound bulk pork sausage 4 tablespoons butter or margarine 3 medium-size celery stalks, diced 1 large onion, diced 1 medium-size red bell pepper, diced 1 (14 1/2 ounce) can chicken broth 1/2 teaspoon coarsely-ground black pepper 1 (16 ounce) package cornbread stuffing mix 1 cup pecans, toasted and coarsely chopped 1/4 cup chopped parsley Heat 12-inch skillet over medium-high heat. Add sausage meat and cook until browned, stirring frequently to break up sausage. With slotted spoon, remove sausage from skillet to large bowl. Discard all but 2 tablespoons sausage drippings from skillet. Add margarine or butter, celery, onion, and red pepper; cook, stirring occasionally, until vegetables are browned. Stir in broth, black pepper, and 3/4 cup water; heat to boiling, stirring to loosen any brown bits from bottom of skillet. Add vegetable mixture, cornbread stuffing mix, pecans, and parsley to sausage; mix well. Use to stuff a 12- to 16-pound turkey. Or spoon stuffing into a 13 x 9-inch glass baking dish. Cover with foil and bake at 325 degrees F for 45 minutes or until the stuffing is heated through.
Recommendation: If you would like to uncover the secret recipes from your favorite restaurants, check out the Secret Restaurant Recipes! |
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