Corn Bread and Sausage Stuffing
mary
Corn bread can be baked a day or two in advance.
ingredients
- 1 stick unsalted butter
- 2 ribs celery, chopped
- 1 medium onion, chopped
- 1 t. dried sage
- 8 oz ground pork sausage
- 8 slices white day-old bread, cubed
- 1 8" square day-old corn bread, crumbled
- 1 can (14 oz) chicken broth, if necessary
- 1/2 t. salt
- freshly ground pepper
directions
- 1
Heat oven to 375’. Heat the butter in a skillet over medium heat; add celery, onion and sage. Cook, stirring frequently, until vegetables are tender, about 5 minutes. Transfer mixture to a large mixing bowl.
- 2
Add sausage to the skillet; cook breaking it up with a spoon, until meat browns. Add to bowl with the breads; toss thoroughly, adding some of the broth if necessary to make it hold together lightly. Season with salt and pepper; transfer to a buttered 2 qt baking dish.
- 3
Bake until heated through and brown on top, about 20 minutes.
Source: Chicago Chopping Block
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews