Thanksgiving Recipes Part I: Sausage Cornbread Stuffing & a GIVEAWAY!

 This is the first of a six part series in honor of Thanksgiving! And, I’m kicking things off with a bang! Not only is this recipe killer, but I’ve teamed up with Calphalon to give you guys the chance to win over $200 of Calphalon products. See below for more info!

Please tell me you all love this holiday as much as I do! I LOVE Thanksgiving. The turkey, the time of year, the fall colors. Everything about it, I love! Oh, and the 7 mile Turkey Trot I run Thursday morning to make up for all the pumpkin pie I consume. Do you participate in Turkey Trots? Does a Turkey really trot? One of life’s unanswerable questions…

Moving on…

Lets talk stuffing, shall we? I strongly dislike bread stuffing with a passion. Growing up, we ate wild rice stuffing and that was it. There was no talk of bread and/or stuffing around Thanksgiving. Moving to the states was when my mind was blown…everyone here eats bread stuffing! What the what? How could this be? After living here 7 years, I’ve tried it a few times and it really didn’t make my heart go pitter patter. Not in the least. So, I went on a stuffing quest this year.

Surely I could make something with a bread product that could be comparable to my beloved rice stuffing.

Well, my friends, I’ve done it.

I made a stuffing made out of cornBREAD that I like. No wait, LOVE. I really do love this stuffing. It’s sweet, salty, has texture and most importantly great flavor! AND, get this: it’s super easy to do too! BONUS! Especially when you have a million other dishes to make on Thanksgiving. So, lets dive into this recipe, shall we?

First, you will need some of these basic ingredients:
 To get started, heat up a large skillet over medium to medium high heat. Remove the sausage from it’s casing and break it apart while it cooks. I used Calphalon’s Contemporary Nonstick Bronze Edition 3-qt. Saute Pan and Potato Masher.}
 While the meat is cooking, chop up some onions, celery and carrots.
 Once the meat is cooked completely and browned, remove from pan and set aside.
 Toss in the veggies with a little salt and pepper and saute until tender, about 7 minutes. {If there isn’t enough grease in the pan from the sausage, pour in a little oil.}
 Remove pan from heat, pour sausage back in and crumble the cornbread right over top.
 You want the crumbles to be pretty fine and look something like this:
 Next you’re going to add in some poultry seasoning,
 salt,
 pepper and
 chicken broth.
 The last thing you need are some eggs. Crack them into that measuring cup you used for the chicken broth.
 Whisk them together to break the yolks into the whites
 and pour them over top the whole shoot and match.
 Stir this whole pot of goodness together and add in splashes of extra stock if you think it’s a little too dry.
 Dump it into a greased baking dish,
 cover with foil and bake at 350 degrees for 30 minutes.
 That’s it! Beautiful stuffing that would be a delicious addition to any Thanksgiving meal.
 Over the next two weeks, I will be showing you step by step photos on how to make everything on this plate. Are you salivating yet? YUM. I love Thanksgiving.

Sausage Cornbread Stuffing
yield: 6
 Print This Recipe

Ingredients:
3 whole Mild Italian Sausage Links
1 cup Diced Onion
1 cup Chopped Carrot
2 stalks Celery, Diced
1 whole Prepared Pan Of Cornbread (9×9)
1 teaspoon Poultry Seasoning
Salt And Pepper, to taste
1-¼ cup Chicken Stock
2 whole Eggs

Directions:
Heat up a large skillet over medium to medium high heat.
Remove the sausage from its casing, place it into the hot pan and break it apart while it cooks. Once the meat is cooked completely and browned, remove from pan and set aside.
Toss the veggies into the skillet with a little salt and pepper and saute until tender, about 7 minutes. {If there isn’t enough grease in the pan from the sausage, pour in a little oil.}
Remove pan from heat, add sausage back in and crumble the cornbread right over top. You want the crumbles to be pretty fine.
Next add in some poultry seasoning, salt, pepper and chicken broth. The last thing you need are some eggs. Crack them into that measuring cup that you used for the chicken broth. Whisk them together to break the yolks into the whites and pour them over top of the whole shoot and match.
Stir this whole pot of goodness together and add in splashes of extra stock if you think it’s a little too dry.
Spoon stuffing into a greased baking dish (I used an oval baking dish – but 8×8 or 9×9 would probably work), cover with foil and bake at 350 degrees F for 30 minutes.

Now, for the *GIVEAWAY*:

I got the opportunity to cook my entire Thanksgiving meal using products from Calphalon. For this recipe, I used their New Bronze Edition 3 qt. Nonstick Saute Pan and it was a dream to work with. I LOVE Calphalon Non-stick pans. I got a set for my wedding and fell in love with them, before I ever had this blog. Now, it’s all I cook with.

Calphalon non-stick is the way to go. Your food cooks evenly, browns well and clean up is a breeze. And, the 3 qt. size is not too big and not too small. I loved working with this pan! I even have another recipe coming up later in this series where I use it again.
 The lovely folks at Calphalon want you to try out this new pan of theirs along with their 3-in-1 Immersion Hand Blender. {I used this blender to make the filling for these amazing crepes.}  These are amazing, durable products that I want you to try too!

Here’s how you can win:

1. Like Lauren’s Latest on Facebook and Twitter for 2 entries.
2. Like Calphalon on Facebook and Twitter for 2 entries.
3. Share this post on Facebook for 1 entry.
4. Share a photo from this post on Pinterest. You know you’re addicted as much as I am! {If you are interested in getting a Pinterest account, email me and I’ll hook you up!}
5. Tweet the link of this post on Twitter.

*Make sure you come back and leave a separate comment for each entry! Make sure to include the link where you shared, tweeted or pinned this as well.

RULES:
Contest opens Monday, November 7th 12:00 a.m. PST and closes Friday, November 18th 11:59 p.m. PST. Contest only open to U.S. Residents. {Sorry to my International friends! We still love you!}

Prizes are supplied and shipped by Calphalon. I was supplied the products to review and was NOT paid for this post. All opinions are, of course, my own.