Friday, September 3, 2010
Foodie Friday Sausage Cornbread Stuffing
1 pkg corn muffin mix
1 lb. ground pork sausage
1/2 to 2/3 of a stick of butter
4 medium onions, chopped
4 stalks celery, finely chopped
1/2 teaspoon sage
1/2 teaspoon ground thyme
1 teaspoon salt
1 pkg corn muffin mix, mixed and baked according to cornbread directions-do this in plenty of time for it to cool. I usually make it the night before. Don't cover it when it's setting overnight--slightly dry is better.
Fry sausage over low heat until cooked thoroughly. Take sausage out of drippings. If their is very little fat in the sausage (very few drippings) add butter to the drippings so there will be something to cook the onions in! Cook chopped onions in fat until golden and translucent.
Crumble the cornbread and toss together with sausage, finely chopped celery, sage, ground thyme, salt and pepper.
If you opt to stuff a turkey, stuff it loosely in the turkey--don't pack it. You can also drizzle some of the turkey drippings over the stuffing before baking it, but in my opinion the stuffing's fine just as it is, and then there are more drippings to use for gravy.
I am participating in Foodie Friday and contributing to this weeks Foodie Friday.