Cornbread Sausage Stuffing
(makes about 20 servings)
Cornbread (make at least 3 days BEFORE turkey day!)
1 c cooking oil
4 eggs
2 c sugar
2 cans evaporated milk
3 c flour
1 1/2 Tablespoons baking powder
2 c cornmeal
1 t salt
Mix liquid ingredients then stir in dry ingredients. Spread into 2 greased jelly roll (10x15) pans. Bake at 350 for 20 - 25 minutes or until golden brown. When cool, cut into 1 to 2 inch squares and remover from pan and place in a LARGE bowl to dry. Every day, stir the cornbread cubes around a little bit.
The rest of the stuffing (can be done on turkey day)
1 lb sausage, browned
1 lb bacon, cut into 1 inch pieces, browned
1 onion, diced
1 bunch celery, sliced
8 oz fresh mushrooms, sliced
1 T italian seasoning
1/2 t ground sage
1 cube BUTTER
2 - 3 cans (4 - 6 cups) chicken broth
slivered almonds or dried cranberries (optional)
Saute vegetables and spices in bacon and sausage drippings until tender. Toss vegetables and meat with cornbread cubes. Melt butter and pour over cornbread mixture and toss. Then pour chicken broth ocver and stir until it reaches the desired consistency (some people like a drier stuffing, others like it more "wet"). Add almonds and cranberries at this point if you wish. Bake at 300, covered or in a large crockpot on low until heated through and serve warm.
I actually have family members that beg me to make extra and then they bring containers with them so they can take some of this home. Hope you like it as much as we do!
No comments:
Post a Comment