Recipes: New England Sausage and Cornbread Stuffing

• Prep Time:30 minutes
• Cook Time:75 minutes
• Serves:6

 

Tagged:
celery, chicken broth, christmas, corn muffin mix, eggs, garlic, holiday, italian sausage, milk, new england sausage and cornbread stuffing, onion, roasted bell pepper, turkey broth,

New England Sausage and Cornbread Stuffing allows you to use a short cut or two around the holidays! With all the baking and cooking that needs to be done why not?

You may have an inclination to skip toasting the corn muffin cubes, but don't! Without that added crispness and structure, you will have a soggy stuffing. If you want a recipe that is far and above the best cornbread stuffing you can imagine, follow the directions below.

 

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Ingredients

Nonstick cooking spray
2 boxes (8.5 ounce each) corn muffin or corn bread mix
2 eggs
1 cup milk
2 eggs, lightly beaten
1/2 pound hot Italian sausage, sliced
1 small onion, peeled and minced
1 rib celery, thinly sliced
1 teaspoon minced garlic in oil
1/2 cup roughly chopped roasted bell pepper
1 cup fresh sage leaves, chopped
1-2 cups chicken or turkey broth or stock
1/2 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons rubbed, dried sage, optional

Preparation

Preheat oven to 400°F.
Spray two 8 x 8 x 2-inch baking pans with nonstick cooking spray.
Stir muffin mix, eggs and milk until combined.
Pour into prepared pan and bake 18-20 minutes, or until lightly browned on top and it springs back in the center when touched.
Remove from oven to cool completely.
Cut into 1-inch cubes and place on baking pan, evenly spacing in a single layer.
Place back into a oven to bake an additional 15-20 minutes, or until toasted well but not browned, stirring halfway through the baking.
Remove from oven to cool.
Toss corn bread cubes with eggs in a large bowl; set aside.
Spray a 13 x 9-inch square baking pan with nonstick cooking spray.
Add sausage to a large skillet over medium heat and cook 5-6 minutes or until no longer pink.
Remove with slotted spoon to a bowl and discard all but a tablespoon of the drippings.
Return skillet back to burner and add onion, celery and garlic, cooking until the celery is soft, another 3-4 minutes, stirring frequently.
Add bell pepper and sage leaves.
Mix well and cook an additional 1-2 minutes, or until sage is wilted and everything is combined well.
Remove from heat to cool 15 minutes.
Pour vegetable mixture into bread cubes along with cooked sausage.
Toss to combine and add broth, 1 cup to begin with.
Toss well and add more broth if needed to just moisten.
Season to taste with salt and pepper
Bake, uncovered, at 375°F for 40-45 minutes, or until top is crisp and the middle, when touched, is firm.

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