Down Home Cornbread and Sausage Stuffing
Homestyle-seasoned cornbread stuffing with sweet Italian sausage and toasted pecans.
1/2 pound Honeysuckle White Sweet Italian Sausage
8 cups cornbread, crumbled
1/3 cup butter
1 large onion, diced
3 ribs celery, diced
1/2 cup chopped parsley
1 cup pecans, toasted and chopped
1 teaspoon poultry seasoning
1/2 teaspoon black pepper
Broth, turkey or chicken as needed
- Remove casing from sausage and sauté over medium heat for 10 minutes, stirring to break up the large pieces. Combine in large bowl with cornbread.
- Melt butter in same pan, add onion and celery and cook over medium heat for 8 minutes. Add parsley and seasonings and 1 cup of turkey broth, stirring well.
- Add onion mixture to cornbread and sausage. Add turkey broth to moisten.
- Stuff turkey with mixture and bake the remaining stuffing in a casserole dish for 35 minutes, when the turkey is nearly finished roasting.
Makes 16 servings.
Recipe provided courtesy of Honeysuckle White, a division of Cargill, Incorporated. Used with permission.