Corn Bread Italian Sausage Stuffing
Ingredients
1/2 lb of sweet Italian sweet sausage, removed from casing | ||
1/4 cup butter | ||
1/2 cup chopped onion | ||
2 cloves garlic, minced | ||
1/2 cup chopped celery | ||
1/4 cup green bell pepper, minced | ||
3 cups crumbled cornbread | ||
2 cups dried croutons | ||
2/3 cup chicken broth | ||
1 egg slightly beaten | ||
1 tsp ground sage | ||
1 tsp dried thyme | ||
kosher salt and fresh cracked black pepper to taste. |
This is a cornbread stuffing that can be used year around. It is great for stuffing chicken breasts, shrimp or other seafood dishes.
- Place sausage in a saute pan and using medium heat, and break up with a wooden spoon and cook until slightly brown.
- Add butter, onion, garlic and green pepper and cook until onion is soft. About 3 minutes. Remove from heat and cool.
- Place pork mixture and all remaining ingredients in a large bowl and toss gently until mixed well.
- Suff your desired poultry or seafood with the mixture a cook according to recipe directions.
- You may also cook this stuffing separately if desired.
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