Stuffing to consider: Corn bread sausage double pepper stuffing
By nicolemoulton on November 08, 2011
It's always fun for me to try new things when creating my "traditional" Thanksgiving meal. As I told you it can be successful and a bust (my fried turkey fiasco). But this is a recipe that it worth the try! Corn bread stuffing! It is so flavorful, delicious, and every year I make the traditional stuffing and this one, and I never have corn bread stuffing leftovers, much to my disappointment.
1 cornbread recipe (You can make traditional/ GF cornbread for this/you can also get store bought corn bread)
1/2 lb of sausage (I prefer spicy, but you can get what you like)
1 medium onion, diced
1/4 cup chopped green pepper
1/4 cup chopped red pepper
1/2 cup of sliced celery
2 eggs, beaten
1 teaspoon dried thyme
1/2 tsp salt
1 to 1.5 cup chicken stock
- Prepare the corn bread frot he stuffing by crumbling and setting aside.
- In a large skillet, saute the sausage if using, onion, green and red pepper, and celery until meat is browend and vegetables are tender. Drain thoroughly.
- In a large bowl, combine the sausage mixture, eggs, thyme, and salt. Add the crumbled corn bread and toss until well mixed. Add enough stick to moisten to desider consistency. The full amount of stock will make a moist dressing. if you prefer it drier, cut the amount of liquid. Makes enough stuffing to fill a 12-14 lb bird. Or you may bake it in a greased 2.5 quart casserole in preheated 325 degree over for about 45 minutes.
Love this recipe?! Check out this other amazing recipe for Pumpkin doughnut holes! They are a great treat for the season. http://hersocialnetwork.com/profiles/blogs/what-s-in-a-name-gluten-free-pumpkin-doughnut-holes-a-k-a-mini
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