Sausage and Cornbread Stuffing
Serves: 8-10
Ingredients
1 box Jiffy cornbread mix
1 lb. ground sausage
1 bunch chopped green onions
1 large onion, diced
2 cups celery, chopped
1 ½ tsp. thyme
1 tsp. salt
1/4 tsp. pepper
1/4 cup chicken broth
2 tsbp. fresh parsley, minced
Directions
Crumble the cornbread and let dry overnight or for several hours.
In a 10” skillet, sauté the sausage. Remove with a slotted spoon to a large mixing bowl. There should be about 4 tbsp. drippings left in the pan; if not add, butter.
Sauté the onion and celery in the skillet until softened. Add the thyme, salt, pepper and parsley and add to sausage. Deglaze the pan with the broth and pour over the mixture.
Add the crumbled cornbread and the parsley and mix well.
To cook the stuffing separately, freeze it in a greased casserole. You can thaw the stuffing or cook it still frozen, just add more time. Cook covered, in a 350 degree oven for 45-55 minutes, stirring once. Add more chicken broth to moisten as it cooks if needed.
12/22/2007