CORNBREAD AND SAUSAGE STUFFING DRESSING #sausage #vegetarian #vegan #corn #breakfast

Cornbread and frankfurter stuffing (or dressing) is an extremely close to home thing, and pass on, the best form I've at any point had was the one my relative makes. Her exemplary southern formula is the ideal exquisite sidekick to a well-cooked turkey.

Making this exemplary formula is excessively basic, simply observe how simple it meets up.

What I love about her formula is that the Italian wiener's flavors truly come through and whether you twofold this formula and utilize some of it to stuff the turkey or serve it as an afterthought as a side, you'll need to eat a couple of servings without a doubt.

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INGREDIENTS

• 4 cups coarsely crumbled and toasted cornbread*
• 1 lb Italian sausage, casings removed
• 2 cups chopped celery
• 1 cup finely chopped onion
• ¼ cup chopped fresh parsley
• 1 teaspoon poultry seasoning*
• 1 cup chicken broth
• 1 egg, lightly beaten

INSTRUCTIONS

1. Preheat oven to 400F and butter or grease a 9×13 baking dish or, a 3-quart dish of any shape.
2. Coarsely crumble the cooled cornbread and place crumbles on a baking sheet. Bake cornbread crumbles for 8-10 minutes, stirring every couple of minutes until crumbles are toasted evenly. Remove from oven and set aside.
3. Reduce oven temperature to 325F and grease or spray a casserole baking dish.
4. In a large skillet over medium-high heat, cook sausage, celery, and chopped onion for 8-10 minutes, until the sausage is thoroughly cooked, making sure to break up the meat into small pieces throughout. Spoon cooked sausage into a large bowl, leaving any oil behind.
5. To the large bowl, add crumbled cornbread, finely chopped parsley and seasoning. Toss to combine. Add the chicken broth and beaten egg and combine.
6. Next, spoon cornbread and sausage mixture into the casserole dish and cover.
7. Bake in your preheated oven for about 45 minutes. In the final 10 minutes, remove the cover to brown the top.

Source : bit.ly/2PGW6vI

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