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  • Cornbread And Smoked Sausage Stuffing

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    Cornbread And Smoked Sausage Stuffing
    Servings: 1
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 2 box Jiffy Corn Muffin Mix
    • 6 Tbsp. Unsalted Butter
    • 1 lb Smoked Sausage, Diced
    • 3 c. Red Bell Pepper, Minced
    • 3 c. Green Onions, Minced
    • 1 c. Yellow Onions, Minced
    • 2 x Cloves Garlic, Chopped
    • 1 c. Celery, Minced
    • 2 tsp Thyme
    • 2 tsp Rubbed Sage
    • 1 tsp Grnd Allspice
    • 1/2 tsp Cayenne Pepper
    • 1/2 tsp Bay Leaves, Chopped
    • 4 x Large eggs, Beaten
    • 1 1/2 c. Low Salt Chicken Broth

    Directions

    1. Cook corn muffins according to box directions. Cold, crumble and toast on a sheet pan in the oven at 350 till slightly dry and golden brown. Transfer to a large bowl and cold.
    2. Heat butter in large heavy dutch oven over high heatbsp. Add in the next 11 ingredients (everything except for the Large eggs and chicken broth) and saute/fry till just tender and slightly moistbsp. Stir into bread crumbs and mix well.
    3. Mix beaten Large eggs into stuffing.
    4. TO BAKE IN TURKEY: Add in 1/2 c. chicken broth to stuffing and mix well.
    5. Stuff cavity of bird lightly and roastbsp. Stir into remaining stuffing sufficient broth to make it slightly moistbsp. Bake in a buttered baking dish for approximately 30 min or possibly till heated through.
    6. TO BAKE SEPARATELY: Preheat oven to 350 degrees. Butter a 13 x 9 inch baking dish. Add in 1 1/2 c. broth to stuffing and bake till hard and heated through.

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