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Jun 23, 2012
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Cornbread and Sausage Stuffing

By: Rachelle Santos


Cornbread and Sausage Stuffing

Instead of mashed potato or buttered veggies, serve this stuffing as a side to roasted or grilled dishes.

Serves 4

 

1 tablespoon olive oil
150 grams fresh pork sausage,
      casing removed and crumbled
2 tablespoons butter
3/4 cup chopped white onions
1/2 cup chopped celery
1 tablespoon chopped fresh sage
salt and pepper, to taste
4 cups store-bought cornbread,
      sliced into 3/4-inch cubes
1 large beaten egg
1/2 cup chicken broth

 

Preheat oven to 350ºF.

2  In a frying pan, heat oil and saute sausage; set aside in a large bowl. In the same pan, melt butter and saute onions and celery. Cook until veggies are soft and slightly caramelized. Add sage and season with salt and pepper. Add vegetables to the sausage. Add cornbread and egg; mix well. Add chicken broth and mix well. Transfer to a baking dish, cover in foil, and bake for 15 minutes.

Remove foil and bake for another 5 minutes.  

 

Photography by Patrick Martires | Styling by Rachelle Santos

 




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