Monday, November 25, 2013

Go Stuff It!

This may be my favorite thing I made from my homemade Thanksgiving.  This recipe is simple and SO delicious.  I'm not a huge fan, ok I'm not a fan at all, of sweet/savory stuffing.  This baffles my mind since I love sweet/savory anything else but when it comes to Thanksgiving I need to keep it traditional.  Some might say, keepin' it classy.

Sausage and Cornbread Stuffing
2lbs pounds bulk Italian sausage (hot or mild)
2 onions chopped
7 large celery stalks, chopped
4 cloves garlic, minced
6 cups day-old French bread, cut into 1/2 cubes
3 cups crumbled cornbread
1 1/2 tbs rubbed dried sage
1 1/2 tbs poultry seasoning
1 tsp salt
4 cups chicken broth
2 cups shredded mozzarella cheese
1/2 butter
2 tbs chopped fresh sage (optional)
1 oz shaved parmesan cheese (optional)

1.  Preheat an oven to 375 and grease a deep 9x13 baking dish.

2.  Heat a large skillet over medium- high heat and stir in sausage.  Cook and stir until the sausage is crumbly, evenly browned.  Add in onions, garlic and celery and cook until the onion softens and meat is no longer pink.  Drain and discard any excess grease.  Please in seriously gigantic mixing bowl.  No, really.

3.  Add the French bread, cornbread, dried sage, poultry seasoning and salt; stir well.  Pour in the chicken broth and mozzarella cheese; stir until the chicken stock has been absorbed by the bread and the stuffing is mixed well.  Pour the mixture into the baking dish and dot with butter.  Cover with aluminum foil.

4.  Bake in preheated over for 45 min, then remove foil and continue baking until the top has turned a golden brown.  This should take about 15 min. 

Sprinkle with fresh sage and shaved parmesan cheese and serve. 
You can also find this on Not Just a Housewife's blog!

Until next time...

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