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).
petra says
Wow looks great
http://swedish-recipes.net
eth says
I tried this today, and used martha white cornbread. It was tasty, but felt like it was missing something. I think I will try it with the Jiffy. I think the sweet will be just the note I’m looking for to balance all of the savory. Delicious recipe! Thanks so much!
Michelle says
How many servings does this recipe make?