Thanksgiving Recipes: Cornbread-Sausage Stuffing
There’s just something about stuffing. I rarely, if ever, eat it except during the holidays. So, when it comes into fashion around Thanksgiving, I make sure to get my fill of this delicious, savory concoction. One of the best stuffing recipes I’ve ever tasted is from a former SacFoodie, Alison Colarossi. She shared this recipe with me many years ago, but it’s still a favorite.
Be sure to tell us about your favorite stuffing recipe!
Ali’s Cornbread-Sausage Stuffing
4 (8.5 oz) boxes Jiffy Cornbread Mix
1 lb. sausage (Jimmy Dean is good)
4 c. chopped celery
3 c. chopped white onion
¾ c. chopped parsley
1 ½ tsp. rubbed savory
1 ½ tsp. dried sage (flakes)
1 ½ tsp. dried thyme (flakes)
1 tsp. salt
½ tsp. pepper
1 can (16 oz.) chicken broth
3 eggs, slightly beaten
In sauté pan, brown sausage over medium heat and lift out of pan with a slotted spoon onto a paper towel. Sauté vegetables in drippings until tender, 8-10 minutes. Crumble cornbread in large oven-proof bowl or casserole dish and mix in herbs. Add vegetables and sausage. Gradually add broth and eggs, tossing lightly until well mixed. Cook covered at 325˚ for approximately 40 minutes (check at 30 and 35 minutes by inserting a knife in the center; if it comes out clean, it’s done).