Cornbread and Sausage Stuffing


CORNBREAD DIRECTIONS:

3/4 Cup Enriched Corn Meal
1 1/4 Cups All-Purpose Flour
1/4 Cup Sugar
2 TSP Baking Powder
1/2 Teaspoon of Salt
1 Cup of Milk
1 Egg, Beaten
1/4 Cup of Vegetable Oil

1. In a large bowl combine all ingredients and whisk for 3 minutes then pour batter into a greased 8-9-inch pan and fully bake at 400 degrees for about 22 minutes or until a tooth pick into the middle comes out clean.

2. After 5 mins from being out of the oven carefully remove cornbread from pan and place on a cutting board covered by a towel overnight, you will day old cornbread for your stuffing.

FINAL STUFFING DIRECTIONS:

2 1/2 Cups Chicken Stock
1 Cornbread Loaf, Cubed
7 Slices Sandwich Bread, Cubed
1lb Ground Sausage
2 Garlic Cloves, Minced
3 Celery Stocks, Sliced
1 Yellow Onion, Medium
2 Eggs, Beaten
1/2 Cup Chopped Parsley, (some for garnish)
Salt & Pepper

1. Place cubed sandwich bread and cornbread onto a baking sheet and bake in a preheat 375 oven in the middle rack for 15-20 minutes, rotating pan at least once until bread is nice dry.

2. In a large skillet on medium heat, fully cook sausage until browned carefully removing a few table spoons of fatty juices. Add celery, onions and garlic with a pinch of salt & pepper and sauté for 5 mins then turn off heat and set aside.  

3. In a large square oven safe dish combine bread, parsley, eggs along with sausage mixture and chicken stock and gently mix together with salt & pepper. Then place back into the 375 degree oven and bake uncovered for 20-25 minutes until top of stuffing is browned.

4. Garnish the top of stuffing with parsley and set aside covered with tin foil until ready to be served and ENJOY!!!






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