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August 2, 2011
Savory Sausage Stuffing
Tasty Side Dishes
Prep time:
20 minutesbaking time:
45 minutes“It was Grandma's corn bread stuffing, not the turkey, that was the star of our Thanksgiving table.”
Ingredients
Serves 12
- 8 ounces bulk pork sausage meat (regular or spicy)
- 8 tablespoons (1 stick) butter
- 2 medium onions, chopped
- 2 cloves garlic, minced
- 2 teaspoons dried sage
- 1 teaspoon poultry seasoning
- 1 (16-ounce) package corn bread cubes
- 1 1/4 cups chicken broth
Directions
1
Preheat oven to 350°F. Lightly grease 3-quart casserole. Brown sausage in large skillet over medium-high heat until no longer pink, stirring to separate meat. Drain on paper towels; set aside.
2
Wipe skillet with paper towels to remove grease. Melt butter in same skillet over medium heat until foamy. Cook and stir onions and garlic in hot butter until onions are softened, about 10 minutes. Stir in dried sage and poultry seasoning; cook 1 minute.
3
Combine corn bread cubes, sausage and onion mixture in large bowl. Drizzle chicken broth over stuffing; toss until moistened. Transfer to prepared casserole.
4
Bake until heated through, about 45 minutes. For drier stuffing, uncover for last 15 minutes.
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Grandma's Secret Trick
Grandma's Secret Trick
During the holidays, Grandma's refrigerator would become so packed with food that it was a challenge to find room to fit everything. Then she devised a handy little solution that expanded the space in her refrigerator. She used wire racks to create additional shelving. By placing a rack over various containers of roughly the same height, Grandma was able to safely stack more items on top of them without anything spilling.
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