Original post: November 29, 2013
I had no plan to post a recipe today. However, my faithful assistant saw me preparing our stuffing for dinner and specifically asked me to post it so he can make it when he has his own Thanksgiving. That’s some serious advanced menu planning! How could I turn down his request? It made me so happy that everything I put into preparing our Thanksgiving meal means so much to him.
Yesterday, as I was deboning (boning?) the turkey breast for our Turducken Roll, he wanted to stand by me and watch and learn. I had to shoo him away. I was so nervous about slicing my hand. And he is a chatty little thing!
So I post today for you who are in the midst of last minute meal planning and prep and may want to try something different. And I post as a reminder to myself of my wonderful family for whom I am extremely thankful.
Homemade Cornbread and Sausage Stuffing
2 boxes of Jiffy Corn Muffin mix, prepared as cornbread according to the instructions on the box
4 sausage links – 1/2 lb or more
Half cup chopped onion
2 celery stalks, chopped
2 cups broth
Salt and pepper
3 tbsp melted butter
1. Crumble up the cornbread into a large bowl. Set aside.
2. Cook the sausage, onion and celery in a small amount of olive oil until the sausage is about 75% done. I don’t cook it all the way through so it doesn’t get too dry since it will bake, too.
3. Combine the sausage mixture and cornbread.
4. Stir in the broth and seasoning.
5. Transfer to a 9×9 baking dish prepared with cooking spray.
6. Top with the melted butter.
7. Bake for 35-45 minutes at 375 until the top is golden brown.
Try to make this as close to meal time as possible. It’s so much better fresh out of the oven. If you have to cook in advance, cover it with foil when you reheat it and keep the oven at a fairly low temp. Don’t go higher than 300.
Happy Thanksgiving! Enjoy!