Cornbread and Sausage Stuffing
by Sue Lau | Palatable Pastime
I can’t get over how the month has flown! Has it really been a month since I did my last post for the Secret Recipe Club? I’d made Sweet Potato, Chilli and Coriander Soup (Kumara, Chilli and Coriander Soup) from Susan at Food Baby Life and boy was it ever good!
You see, each month at the Secret Recipe Club, a group of bloggers is assigned a fellow member of the group to head over and stalk their recipes, choosing one to prepare and enjoy. There are so many of us, we divide up into groups (A, B, C, and D,) and each group does their postings in a different weekm so there is always a roll of good recipes being posted.
I am in Group D (which so happens to be the best group), and if you check out this month’s postings you can easily see why.
This month I was assigned Nicole at I am a Honeybee. Nicole has been blogging for six years now on a variety of interesting topics such as cooking, scrapbooking, gardening and fitness among other things. So there is lots to chew on besides the food, although there are lots of great recipes there. I had a hard time narrowing my choice down to one from these:
It was tough. See what I mean? I finally decided on Cornbread and Sausage Stuffing which I served with grilled pork chops. I was really quite tasty! I made only slight changes, using all my cornbread, a little extra butter and some rubbed sage. Pretty much the same thing really. Stuffing is forgiving that way.
Please be sure to check out all the recipes made by group D this month by clicking on the green icon. The link will take you to my other blog which can host a linkup so you know the site is mine, and safe (It’s on Sue L’s recipe Archive: Recipe Retrospective, where I keep a lot of my older recipes and extra recipes I don’t want to overwhelm this blog with if I have a flurry of posting, as I sometimes do for online cooking events).
Cornbread and Sausage Stuffing
- 7 1/2 cups cornbread or corn muffins, crumbled (about 12)
- 1/2 lb mild pork breakfast sausage
- 2 tablespoons butter (optional)
- 1 cup chopped celery
- 3/4 cup chopped onion
- 1/2 cup dried cranberries
- 1 1/2 teaspoons dried rubbed sage
- 1/2 teaspoon dried thyme
- salt and black pepper to taste (about 1/2 tsp each)
- 1 cup chicken stock, or slightly more (probably about 1/4 cup)
- Preheat the oven to 350°F.
- Crumble cornbread, spread in a single layer on two baking sheets and bake for 15 minutes, giving it a stir and baking a few minutes longer, if needed, until dry and crumbly.
- Brown sausage in a large skillet with the onion and celery. Add butter if your sausage is very lean, cooking until onion is translucent.
- In a large mixing bowl, stir together the dried cornbread crumbles, dried cranberries, sauteed vegetables and browned sausage, and seasonings.
- Add stock to the stuffing, tossing to mix. It should come together slightly without being soggy. You can add a little water if it appears to dry.
- Place stuffing mix into a greased 2-qt. casserole dish, spooning in lightly.
- Bake, uncovered, for thirty minutes or until browned and hot. If mix is too wet when done, you can bake a little longer, tenting with foil if it gets too brown.
- Serve with roasted poultry or pork chops and gravy as desired.
From the kitchen of palatablepastime.com
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