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
2 eggs
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).
That looks like a meal in itself! No, actually, it looks wonderful...I'm sure it was delicious. Sorry to say that my stuffing is not, repeat NOT, anything fancy like yours. I always keep it simple (like onions and celery to the corn bread mix-y mas nada). I should strive for more flavorful additions to my stuffing!
ReplyDeleteThanks for the inspiration!
¡Mijita, te cogiste el San Gibin (como dicen en Miami, jejeje) pa' ti sola! Jejeje,. Just giving you a hard time. Had a busy week and weekend, so hardly visited any blogs. Hope you had a fabulous Thanksgiving. For the looks of it, IT WAS! XOXOXOX
ReplyDeleteMaria, Pedro... Thanksgiving was tiring. Every year I tell my husband that next year we're going to a restaurant! I haven't been to up to date on my blogs either. I don't think I'll get back into full swing until the new year, but I'll post and read when I can. XOXOXO
ReplyDeleteIvonne,
ReplyDeleteI made a turkey breast with your mojo recipe and it was delicious. There were no leftovers for turkey sandwiches. Keep up the Cuban food blog. Love it, although I need to lose weigh and Cuban food is not low in calories and fat. My grandma was the best Cuban cook. I miss her cooking. Linda
Linda, I'm happy to hear that your turkey breast was such a success, and that is one recipe that is low in fat. Thank you for your words of encouragement.
ReplyDeleteP.S. I miss my grandmother's cooking too.
Why I'm looking through your thanksgiving recipes in the middle of spring, God only knows! I love cornbread & sausage stuffing but rarely does the recipe tell you what kind of sausage to use. Is this packaged flavored sausage like jimmy dean's or something to that extent or is this plain ground up pork? I would love to know! Thanks-Claudia
ReplyDeleteClaudia, I believe I used ground sausage such as Jimmy Deans mild. Sometimes they have fresh made ground sausage in the meat department that they sell as they would hamburger. In that case, I usually buy the mild Italian. Hope this helps. By the way, stuffing is good any time of year!
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