Have you started your Thanksgiving meal planning yet? This year, I’m changing up a few of my traditional dishes with a couple of new entries, just to freshen things up a bit. My usual stuffing is going to include a bit of meaty deliciousness by incorporating sausage, combining savory porkiness with a touch of sweetness from the bread. To make crumbled cornbread, just bake a package of Jiffy corn muffin mix (8.5 oz.) according to package directions. Cool, then coarsely crumble. To toast, preheat oven to 400-degrees F, then spread your cornbread in large shallow baking pan. Bake for 10 minutes or until lightly browned, stirring after 5 minutes.
Sausage Cornbread Stuffing
Yield: 8 1-cup servings
Prep time: 20 minutes
Cook time: 45 minutes
- 1 package Jimmy Dean Premium Pork Sage Roll Sausage
- 2 cups chopped celery
- 1 cup finely chopped onion
- 4 cups toasted coarsely crumbled cornbread
- 1/4 cup chopped fresh parsley
- 1 teaspoon poultry seasoning
- 1 cup chicken broth
- 1 egg, lightly beaten
- 1/2 cup chopped pecans (optional)
Preheat oven to 325-degrees F.
Cook sausage, celery and onion in large skillet over medium-high heat 8-10 minutes or until sausage is thoroughly cooked, stirring frequently. Drain. Spoon into large bowl.
Add cornbread, parsley and seasoning; mix lightly. Add broth and egg; mix just until blended. Stir in pecans, if desired.
Spoon into lightly greased 2-quart casserole or souffle dish; cover.
Bake 45 minutes or until thoroughly heated, uncovering after 35 minutes.
Tip: To make ahead, prepare but do not bake. Store in refrigerator overnight, then remove 30 minutes prior to baking. An additional 10-15 minutes of baking time may be required if mixture is very cold.
Recipe courtesy of Jimmy Dean
