Cornbread, Sausage, and Pecan Dressing |
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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 12 |
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Found this recipe years ago in a Southern Living magazine and have been stuffing my turkey every thanksgiving with this very southern, tasty favorite ever since! Ingredients:
1 (16 ounce) package ground pork sausage |
1 large onion, chopped |
2 large celery ribs, chopped |
2 lbs pepperidge farms cornbread stuffing mix |
1 1/2 cups coarsely chopped pecans |
1/4 cup chopped fresh parsley |
2 cups chicken broth |
1/2 cup butter |
1/2 teaspoon salt |
1/4-1/2 teaspoon pepper |
1/2 teaspoon dried thyme |
1/4 teaspoon ground nutmeg |
1/4 teaspoon ground sage |
2 hard-boiled eggs, chopped up |
Directions:
1. Cook sausage in a large skillet over medium heat, stirring until it crumbles and is no longer pink.
2. Remove sausage, reserving 1 tablespoon drippings in skillet.
3. Drain sausage on paper towels.
4. Saute onion and celery in hot drippings over medium-high heat until tender.
5. Remove vegetables with a slotted spoon.
6. Combine sausage, vegetables, cornbread, and remaining ingredients in a large bowl, stirring gently until moistened, adding more chicken broth as needed.
7. Spoon into a lightly greased 13- x 9-inch baking dish.
8. Bake, covered, at 350° for 30 minutes or until thoroughly heated.
9. Note:.
10. If you like a smoother, moister stuffing add 2 single serving bags of instant grits to the mixture.
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