Cornbread-Sausage Stuffing

Name: Cornbread-Sausage Stuffing
Ingredients: 1 lb sweet Italian sausage, casing removed and sausage crumbled; 3 celery ribs, finely chopped, with their leaves; 3 tablespoons parsley, finely chopped; 14 cups cornbread stuffing mix; 1 teaspoon black pepper, fresh-ground; 4 medium onions, finely chopped; 2 tablespoons dried sage; butter

8 ingredients

9 steps

Ingredients

1 lb sweet Italian sausage, casing removed and sausage crumbled
3 celery ribs, finely chopped, with their leaves
3 tablespoons parsley, finely chopped
14 cups cornbread stuffing mix
1 teaspoon black pepper, fresh-ground
4 medium onions, finely chopped
2 tablespoons dried sage
butter

Directions

1

Preheat oven to 325 degrees if baking stuffing separately.
2

Heat a large skillet over medium heat.
3

Add sausage and saute until sausage is cooked and no longer pink.
4

Remove sausage from pan with a slotted spoon to a large mixing bowl, reserving fat in skillet.
5

Add onion and celery to skillet and saute, stirring occasionally, about 10 minutes until softened (add butter if mixture becomes too dry).
6

Add to mixing bowl with sausage and add remaining ingredients, mixing well to blend.
7

Place the stuffing in a well-buttered 13- by 9-inch roasting pan.
8

Cover with foil and bake for 30 minutes, then uncover and bake 15 minutes more, until top is browned.
9

Or cool stuffing and place it in the cavity of a turkey and follow directions for Roasted Turkey.