Cornbread & Sausage Stuffing
Cornbread & Sausage Stuffing
Traditional stuffing recipe combining hot sausage and sage sausage with cornbread.
Ingredients
- 4 cups cornbread stuffing mix
- 0.125 pound butter
- 2 cups celery chopped
- 2 cups onion chopped
- 12 ounces sausage meat 6 oz hot sausage, 6 oz sage sausage
- 0.25 cup dry sherry
- 0.375 cup pecans toasted and chopped
- 1 cup turkey stock
Seasonings
- thyme to taste
- parsley to taste
- rosemary to taste
- sage to taste
- salt to taste
- black pepper freshly ground, to taste
Instructions
- Saute sausage meat in cast iron skillet while breaking up with wooden spoon. Cook until pink is gone. Remove sausage with slotted spoon leaving the oil.
- Add butter and melt. Saute onions and celery until onions are translucent, approximately 10 minutes.
- Combine all ingredients except liquids in large bowl and toss lightly.
- Add sherry and toss lightly.
- Add stock until barely moist. Season to taste.
- Cover with foil, warm in oven.
