Classic Corn Bread And Sausage Stuffing Recipe
Time to pamper your palate with this corn bread and sausage stuffing recipe. Once you try preparing this corn bread and sausage stuffing, I am sure you will be making it again!.
Summary
CuisineAmerican
Ingredients
2 12- to 14-ounce packages corn-muffin mix
1 pound pork-sausage meat
4 tablespoons butter or margarine
3 large celery stalks, diced
1 large onion, diced
6 cups white-bread cubes
2 cups water
3/4 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon rubbed sage
1/2 teaspoon thyme leaves
Directions
1. Preheat oven to 400°F. Grease 13" by 9" baking pan. In large bowl, prepare corn-muffin mix as label directs but prepare both packages together. Spoon batter into prepared pan. Bake 25 minutes or until toothpick inserted in center comes out clean. Cool corn bread in pan slightly on wire rack (bread will be sticky if crumbled when too hot).
2. Meanwhile, in 5- to 8-quart Dutch oven over medium heat, cook pork-sausage meat, stirring frequently to break up sausage, until browned, about 20 minutes. With slotted spoon, remove sausage to bowl. To drippings in Dutch oven add butter or margarine, celery, and onion, and cook until tender, stirring occasionally.
3. Remove Dutch oven from heat; crumble corn bread into vegetable mixture in Dutch oven. Add sausage, bread cubes, water, salt, pepper, sage, and thyme; toss to mix well. Use to stuff 12- to 16-pound turkey. Or spoon stuffing into 13" by 9" baking dish; cover with foil and bake in 325°F. oven 1 hour or until heated through.
2. Meanwhile, in 5- to 8-quart Dutch oven over medium heat, cook pork-sausage meat, stirring frequently to break up sausage, until browned, about 20 minutes. With slotted spoon, remove sausage to bowl. To drippings in Dutch oven add butter or margarine, celery, and onion, and cook until tender, stirring occasionally.
3. Remove Dutch oven from heat; crumble corn bread into vegetable mixture in Dutch oven. Add sausage, bread cubes, water, salt, pepper, sage, and thyme; toss to mix well. Use to stuff 12- to 16-pound turkey. Or spoon stuffing into 13" by 9" baking dish; cover with foil and bake in 325°F. oven 1 hour or until heated through.
