If you’re looking to try something new this Thanksgiving, give this sausage and cornbread stuffing a shot!
Sausage and Cornbread Stuffing Ingredients:
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- 6 cups cubed cornbread (store-bought mix is fine!)
- ½ lb sausage
- 2 cups chopped celery
- 1 cup finely chopped onion
- ¼ cup chopped parsley
- 3 tablespoons chopped sage
- 3 tablespoons chopped oregano
- ½ teaspoon kosher salt
- ¼ teaspoon freshly cracked black pepper
- 1 cup chicken broth
- 1 egg, lightly beaten
- 1 cup shredded monterey jack cheese
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Sausage and Cornbread Stuffing Instructions:
1. To toast cornbread, bake at 400°F for 10 minutes until golden brown. Remove and reduce oven heat to 325°F
2. Cook sausage, celery and onion in a large skillet over medium high heat for 8-10 minutes or until sausage is thoroughly cooked, stirring frequently; drain excess fat. Spoon into a large bowl.
3. Add cornbread, herbs and seasoning; mix lightly. Add broth and egg; mix just until blended. Stir in shredded cheese.
4. Spoon into lightly greased 2-quart casserole or soufflé dish; cover and bake for 45 minutes or until thoroughly heated, uncovering after 35 minutes to brown the top.
Recipe from: What’s Gaby Cooking
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