My sister's cornbread stuffing - A perfect turkey companion

This is something I keep telling people about and I wanted a permanent link to the recipe. In addition to this the recipe is delicious enough that it accounts for me making a non-game related post about it. So whet your appetites and try something new for your next gathering if you want something different than the local boxed brand stuffing or have never tried cornbread stuffing before.

Now, this can be placed into the turkey but honestly you'll never fit enough inside the bird to serve with the bird itself if you pair it with a turkey, it can also be served with other meats but i'm supplying the recipe paired with turkey as it is how we serve it. So, without further ado here's the recipe, for approximately 24 servings,

Cornbread Stuffing with italian sausage:

  • 1/2 package of bell's seasoning ( if you do not have bell's seasoning, combine together 1 teaspoon of each: Rosemary, Oregano, Sage, Ginger, Marjoram, Thyme and Pepper.) the other half of the package should go on or in whatever meat you will pair your stuffing with.
  • 24 servings of cooked cornbread (this would be 2 boxes of the usual store bought mix, I recommend jiffy if in the US)
    • If boxed this contains 2 packages of cornbread mix
    • 2 eggs
    • 2/3 cup of milk
  • 2 sticks or 1 1/2 cups of celery, diced
  • 1 1/2 cups of onion, diced
  • 1 red pepper, diced
  • 1 green pepper, diced
  • a quarter bulb of garlic, minced
  • 1/2 cup of butter (1/2 stick)
  • 16 oz of italian breakfast sausage, (mild or spicy your preference, my family prefers spicy but both are good)
  • 1 Quart Broth (Turkey if you have giblets to boil, chicken stock works otherwise)
  • 10" Lasagna Dish to prepare the stuffing/cornbread

The first step is to prepare the cornbread. Crumble the stuffing into the pan, reduce the heat to 350 degrees F and wait bake an additional 5 minutes or so to dry out the cornbread. as you will be baking the bread again after mixing in the other ingredients. Crumble and Brown the breakfast sausage so it is close to the same size as the chunks of cornbread. Once the bread is dry and the sausage is browned, mix in the diced veggies, mixed seasonings, half the butter, and broth. Kneed until thoroughly mixed, smooth the surface in the pan and place the remaining butter on top, then place in the oven at 350 degrees for 15-30 minutes. If you prefer dryer stuffing reduce the amount of broth.

For a 15 - 20 lb bird we usually go with a pan of stuffing this size and there's usually leftovers. Let me know what you think!

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