Saturday, November 27, 2010
I was really happy with how this stuffing turned out. I got the recipe from my local supermarket flyer, which, of course, is somewhere in the recycle bin now, but I remember how I made it.
1 lb sausage
4 cloves garlic, minced
3 medium onons, finely chopped
3 springs celery, finely chopped
1 cup cream
2 1/2 cups chicken or turkey broth
2 cups cornbread
3 tbsp parsley, finely chopped
Brown your sausage in a skillet breaking it up with a wooden spoon, remove the sausage with a slotted spatula and set aside to cool. Saute your celery, onions and garlic in the sausage drippings (you may add a little olive oil). In a very large bowl beat 2 eggs, mix in the cream and broth, add the corn bread and parsley, mix in the cooled sausage and the sauteed celery/onions/garlic. (I used the pre-packaged corn bread stuffing, if you desire you can make your cornbread a day before, and crumble it to add to the stuffing).
Preheat the oven to 350 F. I laid my stuffing out on a cookie sheet to ensure that everyone got a bit of the browned crunchy top. Bake for about 20 minutes (I didn't really time it, but it didn't take long spread out flat like that. If you put it in a regular baking dish, then allow a bit more time).