I developed this recipe in the 90s at my Dad’s house. We often hosted and after trying a multitude of recipes over the years nothing was GREAT. So I poured over cookbooks and magazines and watched shows for weeks before Turkey day. I learned the basics of how to make a stuffing and filed away elements of different aspects of recipes spoke to me: sausage (yum!), cornbread (why not?!), peppers and onions (would go well with both) and put them all together to become this most perfect dish. Not only is it relatively easy and quick to make, it has meat, carbs and veggies so it’s practically it’s own meal so leftovers are amazing. Perhaps best of all, though, it is forgiving in the oven (a huge bonus for Thanksgiving when oven-juggling is practically an Olympic sport). Every family I have shared this recipe with now makes it every year as a family favorite. I have even been known to make entire extra pans for a college student to send back with them for finals week sustinence. I hope you all enjoy it as much as our family does! What you’ll need:-About 2lbs pork sausage (mix sweet and hot) -One red and one green pepper -3 to 4 stalks celery with the leaves -One sweet yellow onion -Ground sage, celery salt and poultry seasoning -One loaf white bread (usually I buy thick white bread like Pepperidge Farm Buttermilk, but this year I decided to make a loaf of plain white bread in our bread maker) -18-24 corn muffins (depends on size. I used two boxes of mix for these) -Two eggs -2-3c Chicken stock -Salt and pepper, as always Start by browning your sausage in a pan. Put the cooked sausage into your largest mixing bowl and use the fat left in the pan to start browning your celery and onions with salt and pepper. Once they start to soften add your peppers. You want them to still have some texture so don’t cook them so long they get mushy. Add your veggies to your sausage in the bowl and toss in a good palmful of sage (2-3 Tbs is my estimate) along with about 1 Tsp each poultry seasoning and celery salt.) Mix well so the seasonings are well-incorporated. Cube or tear up your white bread and add it to the bowl with 2c chicken stock. I like to make my own with base. You will likely end up adding more stock at the end once your bread is all in. Toss it well to soak up the broth and mix in your eggs. The cornbread goes in last. I use muffins for all the crust surface area so they don’t fall apart. Tear them in 3 to 4 pieces and mix carefully. Hands are your best tool. You can add more broth here if needed. It will depend on how dry your bread is. You want the mixture fairly wet, being careful not to over mix it. You want to keep some of the chunks of cornbread intact. Move the mix to a big casserole dish. I love my enameled cast iron because it heats evenly and is easy to clean. Bake anywhere from 325-375 depending on what other side you have in the oven for 45-75 minutes. When it starts to brown on top you’re good! Remove and cover with foil if you need to wait a bit for the rest of the meal. It’s good served warm but doesn’t need to be hot. You could also make it earlier slightly underdone and re-warm it for 15-20 minutes before the meal. It’s very forgiving. I do hope you enjoy!
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Author: KellyI love to cook and care for the people I love! Categories
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November 2020
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