Recipe Swap

Welcome to Wild Card Wednesday.  You’ve stumbled into a recipe swap.

It’s probably too late to make any of the recipes we’ll swap for Thanksgiving dinner, but the hellidaze are here.  Most of us will be required to produce at least one covered dish over the course of the next month.  In the spirit of friendship, let’s share our best recipes.  Perhaps we’ll inspire each other.

The recipe I’m sharing is one I’ve been making for about ten years.  I’ve never had anything but positive reactions to it.  If people don’t eat it up, they want to take it “to go.”

My recipes always have notes in them.  I’ve put them in italics.  I hope they help.  If not, just ignore them.

 

Southern Sausage-Cornbread Stuffing

What you need:

1 lb. ground pork sausage (I buy Jimmy Dean “hot.”)

2 medium white onions chopped*

4 stalks celery chopped*

6 cups cornbread crumbled (I save my leftover cornbread from when I make this recipe, but two envelopes of cornbread “mix” prepared will yield 6 cups.)

3 cups white bread cubes toasted (6 slices of bread will yield 3 cups cubes)

2 tsp. rubbed sage

1/4 tsp. salt (or to taste)

1 tsp. pepper (or to taste)

4 cups chicken broth (If you don’t make homemade broth and reserve it for stuff like this, buy chicken bullion cubes.  That way you always have enough.)

2 large eggs slightly beaten (You end up needing 4 eggs if you’re cooking two recipes of corn bread because you didn’t save your leftovers.)

1 13″ x 9″ x 2″ greased baking dish

[*Celery and Onion Note: If you have a food processor, I recommend processing your onion and celery until nearly smooth.  People seem to like this recipe better when it doesn’t have chunks of onion and celery.]

How you do it:

  • Preheat oven to 350 degrees fahrenheit.
  • Cook sausage, onion, celery in a large skillet over medium heat, stirring and breaking up sausage as it cooks.  When sausage is cooked through and celery and onions are soft, you may drain grease.  (I don’t drain my grease.)
  • In a large bowl, combine cornbread, bread cubes, sage, salt, and pepper.  Stir well, making sure cornbread is crumbled.  Stir in sausage mixture.  Add broth and eggs.  Stir well.
  • Spoon mixture into prepared baking dish.
  • Bake at 350 for 45 minutes.  When top is lightly brown, stuffing is ready to eat.

Yields 9 cups.

[Notes: You can prepare this the day before and refrigerate it overnight.  If you do this, though, you’re going to have to cook it longer than 45 minutes.  It’s going to need at least an hour in the oven.  Also, have some extra chicken broth on hand.  Sometimes it can get dry.]

[Hellidaze = Catie-speak for holidays]

From my family to yours:  Have a safe, happy holiday weekend.  If you’re on the roads, be very careful.

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