Thursday, November 29, 2012

Cornbread Stuffing

I am not blogging as much as I once did. I am amazed at how busy my life got with another baby. I am out of the habit of taking pictures of the food I am making. And what's the point of sharing a recipe if you can't see how good it looks? I need to be better at that for my own cookbook that I have almost completed! 
I got this recipe at a cooking show I went to a few weeks ago. I am a stuffing girl and have never really liked anything other than my Grandma's stuffing recipe. But oh boy, this was dang good! I finally had to give my leftovers away so I would stop picking at it. 

Cornbread Stuffing

2 1/2 lbs Marie Calendar Cornbread mix
1 quart buttermilk
1 box Sage Stuffing mix (I used just an herb stuffing mix)
2 sweet onions
1 bunch celery
2 (12 oz) packages of sage sausage
3-4 cups of turkey or chicken broth, flavored with 1/2 a lemon and 1/2 tsp rosemary
1/2 cup butter
3 tsp sage
Salt and pepper

Prepare cornbread mix according to package directions, but substitute buttermilk for water. Cool and keep covered to contain moister. Can be prepared the day before. 

Finely chop onions an 8-10 stalks of celery. Saute in 6 tbsp of melted butter. Cook until onions are soft and celery is a faded shade of green. Drain excess butter.

In a frying pan, cook sausage and season with 1 tsp salt, 1/2 tsp pepper, and 3 tsp of crushed sage. Drain excess fat. 

In a very large bowl, add onions, celery, and sausage. To that, add the cornbread and mix to combine. Add the box of stuffing mix and stir. (Don't be afraid to mix with your hands.) Add the broth, slowly until the mixture is well moistened. You want to be able to squeeze it in your hand and have it hold it shape without being mushy.) Stuff it in a turkey, heat it on a stove top, or heat it in a 350 degree oven for about 20 minutes or until the top is lightly browned. 

Serves 6-10 depending on how much you like stuffing:)

Rebecca Cressman

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