Thursday, December 12, 2013

Cornbread Stuffing - Thanksgiving 2013

I made this cornbread stuffing for Thanksgiving and it was amazing.  Will definitely make this again, this Christmas probably.  I used Paula Dean's cornbread stuffing recipe from Food Network, and add some additional ingredients.

7 slices oven-dried white bread (Used leftover honey wheat rolls from Black Eyed Pea)
1 dozen corn bread (Used BEP leftover cornbread, about 12 pieces, give or take).
1 sleeve Saltine crackers
8 Tbsp butter
1 lb hot Italian sausage
2 cups chopped celery
1 large onion, chopped
7 cups chicken stock
1 tsp salt
freshly ground black pepper
1 tsp sage
1 Tbsp poultry seasoning
5 eggs, beaten

Preheat oven to 350F

In a large bowl, combine crumbled cornbread, dried white bread slices, and saltines; set aside.

Melt the butter in a large skillet over medium heat.  Add the Italian sausage and cook until brown.  Add the onion and celery and took until transparent, about 5-10 minutes.  Pour the sausage and vegetable mixture over the cornbread mixture.  Add the stock, mix well, taste, and add salt, pepper to taste.  Add sage and poultry seasoning.  Add beaten egg and mix well.

Pour mixture into a greased pan and bake until dressing is cooked through, about 45 to 60 minutes.

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