Sausage & Cornbread Stuffing - GF LF NF

Ingredients:

  • 32oz Sage Ground Sausage (Bob Evans or Jimmy Dean works great)

  • 2 Boxes of Cornbread Mix (I love Krusteaz, it’s the best!)

  • One Bunch of Celery - Diced

  • 4-5 Onions - Diced

  • Low Sodium Chicken or Turkey Stock (I like College Inn)

Instructions:

  1. Bake the cornbread according the box instructions

    1. Tip: I suggest making mini muffins if you like a lumpy stuffing like I do, theirs provides more structure to the bread, if you bake it in a 8x8, it gets a little crumbly but still yummy

  2. After the cornbread is done crumble it up a little and let sit out overnight

  3. Sweat the celery and onions till softened

  4. Cook the sausage

  5. Let everything cool! Everything till this point can be done the night before (preferably)

  6. Spray a baking tin and combine cornbread, sausage, celery, and onions

  7. Pack down but not too much

  8. Drizzle with about .5 C of stock but feel it out, you don’t want it to get soggy

  9. Bake at 350 until the top is browned and a little crispy

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