Sausage and Cornbread Stuffing

‘Ello eaters!

Since Thanksgiving is quickly approaching and you are all undoubtedly finalizing your menus I’m going to hop to it with the recipes and tips.

And fyi, these will be more tips and guidelines than strict recipes. I didn’t actually look at a single recipe in all my cooking last week. And I am a firm believer that comfort food should be more about feel and feeling than counting minutes and teaspoons.

With that being said, first thing that’s up is as close to a recipe as you’ll get for Thanksgiving.

I love cooked celery. And cornbread. And sausage, if you couldn’t already tell. So that’s exactly what I put in my stuffing, and very little else.

Sausage Cornbread Stuffing

2 boxes Jiffy mix*

2 eggs

2/3 milk, dairy or non-dairy

½ lbs mild Italian sausage**

3 ribs celery, chopped

~1/2 T dried thyme

~2-3 T butter, dairy or non-dairy

~1-1 ½ c chicken broth

salt and pepper, to taste

*You don’t need all this cornbread. In reality you only need about a box and a half, but because you can’t halve an egg, go ahead and make both boxes. You can always eat the other half box.

**My Whole Foods has bulk sausage, which is the filling minus the casing, but if you can’t find that then two sausage links is about the same.

Whisk the Jiffy mix, eggs, and milk together. Pour the mixture into a wax paper-lined baking sheet and bake according to the package directions, about 25 minutes, if I remember correctly.

While the cornbread is cooling, heat a pan to medium heat and begin to brown the sausage. Once a bit of sausage fat has collected at the bottom of the pan add the celery and cook until the sausage is browned all over and the celery is soft.

Crumble the cooled cornbread into a lightly greased baking dish, about 9×9 should be sufficient. Add in the sausage and celery mix, salt, pepper, and thyme, and gently fold everything together.

At this point, the stuffing can hang out in your fridge for up to two days before it’s baked.

When you’re ready to bake preheat the oven to 350F, bring up the butter into little pieces and sprinkle them around the top, and then pour the broth evenly over the dish. Bake for ~30 minutes, or until the stuffing is golden brown on top.

Serve it warm.

Now I can’t speak of other stuffing recipes, because this was the first time I’d ever made it. But I can say that it was beyond easy. And the whole making it a day before and popping it in right as the turkey is resting and being carved certainly makes it all the more perfect.

Your turn, eaters:

What do you like in your stuffing?

Do you stuff it in the bird or cook it separate?

G’night eaters!

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