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Recipe Share | Cornbread Sausage Stuffing
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Cook 1 pound of Jimmy Dean breakfast sausage in frying pan until browned. Add 8 tablespoons of butter and 1 onion that has been finely minced. Salt and pepper to taste. Cook over medium heat until onion is translucent. Than add 1 clove finely minced garlic and 2 cups minced celery and celery leaves. Continue to cook for 7-8 minutes longer. Add 1 heaping tablespoon of poultry seasoning and mix well. Remove from heat to allow cool for 15 minutes. Add sausage mixture to a double batch of cornbread that has been broken into pieces.
Cornbread recipe link;
Cornbread recipe;
-1 cup milk
-1 egg
-1/3 cup sugar
-2 tablespoons oil
-1 cup flour
-3/4 cup cornmeal
-1 tablespoon baking powder
-3/4 teaspoon salt
Preheat oven to 425. Mix wet ingredients together in a mixing cup. Add dry ingredients to a bowl, add wet ingredients and mix. Pour into a greased 9 inch cast iron pan (may use 11x7 inch pan or equivalent). Bake for 20 minutes.
To the sausage/cornbread mixture add 3 beaten eggs, 2 tablespoons chopped fresh sage, and about 2 cups of turkey broth (may substitute chicken broth). Place into greased casserole dish and bake at 350 degrees for 30 minutes.
Cornbread recipe link;
Cornbread recipe;
-1 cup milk
-1 egg
-1/3 cup sugar
-2 tablespoons oil
-1 cup flour
-3/4 cup cornmeal
-1 tablespoon baking powder
-3/4 teaspoon salt
Preheat oven to 425. Mix wet ingredients together in a mixing cup. Add dry ingredients to a bowl, add wet ingredients and mix. Pour into a greased 9 inch cast iron pan (may use 11x7 inch pan or equivalent). Bake for 20 minutes.
To the sausage/cornbread mixture add 3 beaten eggs, 2 tablespoons chopped fresh sage, and about 2 cups of turkey broth (may substitute chicken broth). Place into greased casserole dish and bake at 350 degrees for 30 minutes.
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