Cornbread, Wild Rice and Sausage Stuffing |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 20 |
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I have been making this for Thankgiving for years. My daughter asked me to post it. The recipe makes plenty. I usually freeze half of it to use for Christmas dinner as well. Ingredients:
16 ounces cornbread stuffing mix (pepperidge farm) |
6 ounces long grain and wild rice blend, original recipe (uncle bens) |
2 (14 ounce) cans low sodium chicken broth |
1/2 cup butter (one stick) |
2 onions, chopped |
3 celery ribs, sliced |
1 lb sage sausage |
poultry seasoning, to taste |
sage, to taste |
Directions:
1. Sweat vegetables until tender in 1 tbsp butter.
2. Make package of rice according to directions on box.
3. Remove vegetables to a bowl and then brown sausage in pan until no longer pink.
4. put 2 cans of chicken broth and stick of butter into a medium sauce pan and bring to a boil.
5. Empty cornbread stuffing mix into large bowl.
6. Pour chicken broth mixture over cornbread mixture, toss with fork until liquid is absorbed.
7. 7. Toss in rice, celery, onions, and sausage and mix until combined.
8. 8. Add poultry seasoning and sage to taste.
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