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Sage and Sausage Cornbread Stuffing
Serves 10 |
The standard for delectable stuffing.
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Ingredients:
| 3 boxes cornbread mix, 8.5 oz each |
| 1 package spicy breakfast sausage, 12 oz. |
| 1 onion, finely chopped |
| 1 cup carrots, finely chopped |
| 1 cup celery, finely chopped |
| 3 cloves garlic, finely chopped |
| 1/4 cup melted butter |
| 3 eggs |
| 2 tablespoons chopped parsley |
| 2 tablespoons ground sage |
| 2 tablespoons ground rosemary |
| 1 container chicken broth, 32 oz. |
| Salt, to taste |
| Ground black pepper, to taste |
| Ground paprika, for garnish |
Directions:
- Make cornbread according to package directions.
- Preheat oven to 350 degrees F.
- Crumble the cornbread into mixing bowl.
- Cook the breakfast sausage, celery, onion, carrots and garlic in skillet until sausages are cooked.
- Add the sausage mixture to the cornbread. Mix in melted butter, sage, parsley, rosemary, eggs and chicken broth.
- Place mixture in medium baking dish. Cover with aluminum foil and bake for about 35 minutes. Sprinkle with paprika before serving.
| Main Ingredient: | Cornbread |
| Cooking Method: | Bake |
| Course: | Side |
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