Fantastic Food Fridays: Sausage Cornbread Stuffing
Man, am I excited for Thanksgiving! So much so that we had a little preview for dinner tonight, except minus the huge turkey. Usually for the holidays I make wild rice stuffing, but I thought I’d experiment with a Jiffy cornbread mix and leftover sausage I found in the freezer. I’ve never had cornbread stuffing before and after today, it won’t be the last time! Super easy and super delicious! This stuffing was sweet and savory goodness, especially with the gravy! Tasty tasty tasty stuff! If you are having a smaller crowd for Thanksgiving, this is the perfect sized recipe that would taste fantastic with all the traditional sides. Not only that, it’s a great weeknight easy dinner recipe that only takes about 25 minutes!
Sausage Cornbread Stuffing
1 Jiffy cornbread mix
1/2 lb. sausage (use your favorite kind)
1 1/2 tablespoons butter
1/2 cup diced onion
1/2 cup diced celery
1/2 cup diced carrot
1 1/2 tablespoons poultry seasoning
salt & pepper
1 cup chicken broth
1 egg, beaten
Bake cornbread according to packaged directions. Set aside to cool. In large skillet, cook sausage until browned and fully cooked. Drain sausage on paper towels, leaving 1 tablespoon of drippings in skillet. Return to heat. Melt butter in skillet and sauté onions, celery, carrots, poultry seasoning, salt and pepper until soft and slightly browned, about 10 minutes. Return sausage to pan. Crumble cornbread into skillet and stir. Pour in chicken broth and egg. Stir until stuffing is moist and evenly mixed. Pour into greased baking dish. Bake at 400 degrees for 20-25 minutes or until top starts to brown.