When I was a child, I wasn’t so fond of stuffing. I didn’t get what the big deal was? My family rejoiced as the stuffing was pulled out of the oven, one turkey stuffed, one tray just for eating, morning, noon and night! Now that I am an adult, I really understand the whole stuffing concept. I stuff my turkey with veggies. I bake the stuffing in a separate baking dish. You may call it dressing in your house, but it is called stuffing in mine. I have included my recipe for cornbread, I like my cornbread sweet, but for this recipe I have omitted the sugar. I prefer stuffing not being sweet. I have used Organic Greek Sausage from our Farmers Market, if you can’t find Greek sausage feel free to use your favorite sausage.
Easy Cornbread Recipe
Ingredients
1 1/4 cups all purpose flour
3/4 cup corn meal ( I like Quaker Oats Yellow Corn Meal )
2 teaspoons baking powder
1/2 teaspoon salt (optional)
1 cup milk
1/4 cup vegetable oil
1 egg, beaten
Directions
Heat oven to 400 degrees F.
Grease an 8 or 9 inch pan.
Combine dry ingredients.
Stir in milk, oil and egg, mixing just until dry ingredients are moistened.
Pour batter into prepared pan. Bake 20-25 minutes or until bread is light golden brown or a a toothpick inserted in the center comes out clean.
9 servings
Cornbread Sausage Stuffing
1 recipe Easy Corn Bread
1 pound Greek Sausage
1 onion chopped
1 stalk celery chopped
Chicken broth
Remove sausage from skin and break into small pieces into a saute pan over medium heat, brown sausage, drain oil, add chopped onion and celery, saute veggies for 2-3 minutes. Add broken up pieces of cornbread. Pour 1/2 chicken broth, mix, add another 1/2 cup broth checking to see that the stuffing is holding together. Add more broth if stuffing is dry. Spray a 9×12 baking dish with vegetable spray. Pour cornbread stuffing into dish, smooth out. Bake in oven for 20 -25 minutes, or until the outside looks golden and firm. Serves 12
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