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DEBRA’S CORNBREAD-SAUSAGE STUFFING
Baked Turkey! Yum!

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Williams-Sonoma Thanksgiving: Entertaining; by Lou Pappas; Published: September 2005

Serves 8 with leftovers
Preparation Time: 10 min.
Total: 1 hr (plus 1 day for cornbread and white bread to dry)

ingredients
  • 1 box (81/2 oz) cornbread mix, baked, removed from pan, left out overnight to dry
  • 1 lb bulk spicy pork sausage
  • 2 cups sliced celery
  • 1 large onion, chopped
  • 2 tsp dried sage
  • 10 slices fresh firm white bread, torn in pieces, left out overnight to dry
  • 1/2 stick (4 Tbsp) butter, melted
  • 1 can (14 oz) chicken broth
  • 2 large eggs
preparation
  1. Heat oven to 350° F. Have ready a 1 1/2-qt baking dish.

  2. Break cornbread in pieces into a large bowl.

  3. Place sausage in a large skillet over medium heat and cook, stirring to break up sausage, 8 minutes until browned. Add celery and onion; cook for 5 to 7 minutes until translucent. Stir in sage.

  4. Add sausage mixture, torn white bread and butter to cornbread. Mix well. Whisk broth and eggs in a bowl to combine. Stir into stuffing mixture until blended. Scrape into baking dish and cover.

  5. Bake 30 minutes. Uncover and bake 10 minutes or until top is lightly browned.

Nutritional Information: Per Cup: 375 cal, 10 g pro, 29 g car, 2 g fiber, 24 g fat (9 g sat fat), 90 mg chol, 816 mg sod.

Planning Tip: Bake cornbread and tear up white bread 2 days ahead. Leave both out, loosely covered, overnight. Slice celery and chop onion up to 2 days ahead, bag and refrigerate. Make stuffing through Step 4 up to 1 day ahead and refrigerate. Bring to room temperature before baking.

 

Related Recipes:
· Baked Turkey
· Thanksgiving Stuffed Roast Turkey Recipe
· Cornbread-Sausage Stuffing
· Turkey Gravy
· Turkey Roasting Times Chart
· Tasty Turkey Burgers
· Turkey Cutlets in Onion Gravy

Related Sides:
· Mashed Potatoes
· Sweet Potatoes
· Yams
· Pumpkin Pie

· More Turkey Recipes and Information

· Cookbooks at Jessica's Biscuit®
· Cookbooks at Amazon.com

 

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