cornbread and sausage stuffing.

1 pound pork sausage
1 large onion, finely chopped
3 stalks celery, finely chopped
coarse salt and ground pepper
2 pounds prepared cornbread, about 12 cups
3 tablespoons finely chopped fresh sage
3 large eggs, lightly beaten
1 to 2 cups chicken broth

preheat oven to 350 degrees.  in large nonstick skillet, cook sausage over medium-high heat, stirring often until browned and cooked through.  with a slotted spoon, transfer to a large bowl.

to pan, add onion, celery and 1/4 cup water.  reduce heat to medium; cook, scraping up browned bits with a wooden spoon until vegetables soften, about 10 minutes.  season generously with salt and pepper.  add to sausage.

add cornbread, sage and eggs to sausage and vegetables.  bring broth to a simmer in a small saucepan; pour broth over stuffing and toss gently, cornbread will bread down into smaller pieces.  spoon stuffing into baking pan, stuffing should reach the top.  bake, covered, for 30 minutes; then uncover and bake until browned on top, 15-30 minutes.

thanksgiving in review : day 1.  scrumptious!  although i couldn't get my sister to tell me it was better than stovetop, i could've eaten way more than i did of this traditional side dish.  savory goodness, i tell you.  and almost as easy as stovetop as well, but i got all of the credit.  add this one to your must make list for the winter holiday season.

Comments

[SugarCreekFarm]

Question: what did you use for cornbread? Would that be a yeast-type cornbread, or a quick-type cornbread? Sounds yummy!

[gabby]

YUM-O.
i've been eagerly anticipating recipe journal updates....
:)
now i want thanksgiving again...
xo,
g

[nichole@mhtc.net]

Looking forward to making this. Do you make in the night before or the day of Thanksgiving? Also how long do you cook it in the crockpot on what temp?

Thanks!
Happy Thanksgiving!

[melanie bauer]

i make the cornbread a day or two before and then let it sit out on the counter to go stale.  i use the same time and temp guidelines as the recipe i referenced and then just let it set on warm until were ready to eat.  ive never had any problems!