Cornbread & Sausage Stuffing
Traditional stuffing recipe combining hot sausage and sage sausage with cornbread.
- 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
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.
Keyword Holiday, Thanksgiving