Spice up Thanksgiving stuffing with sausage
For many people, stuffing is the best part of Thanksgiving dinner. But no one should feel limited to the same recipe year after year, and there’s nothing like the flavor of sausage to shake things up a bit.
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Cornbread and Sausage Stuffing
1 12-ounce package corn bread mix
1 pound sausage
3/4 cup chopped onion
3/4 cup chopped celery
1 teaspoon dried thyme
1/2 teaspoon ground sage
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper
1 cup chicken or vegetable broth
Preheat oven to 350 degrees. Lightly grease a 13x9-inch baking dish; set aside. Prepare cornbread according to the box instructions; leave uncovered and allow to cool completely, preferably overnight.
In a large skillet over medium heat, cook sausage until evenly brown. Remove sausage from pan; set aside. Add onion and celery to pan; cook and stir until soft, about 5 minutes. Remove from heat; allow to cool.
In a large bowl, combine crumbled cornbread, sausage, and onion mixture. Add thyme, sage, garlic powder, and pepper. Mix well. Add broth to stuffing mixture; toss gently until evenly moist. Bake until heated through, about 30 minutes. Makes 24 1/2-cup servings.
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To toast bread cubes, bake at 350 degrees about 10 minutes, stirring twice.
Low-Carb Sausage and Vegetable Stuffing
1 pound sausage
1 teaspoon poultry seasoning
1/4 teaspoon salt
1/2 teaspoon coarsely ground black pepper
1 cup chopped onion
1 cup chopped celery
8 cups coarsely shredded cabbage
1-1/2 cups sliced mushrooms
1/2 cup chopped red bell pepper
4 slices whole wheat bread, cut into 1/2-inch cubes and toasted
1/2 cup finely chopped flat leaf parsley
1/2 cup chopped walnuts
1/2 cup water
Preheat oven to 325 degrees. Lightly grease a 13x9-inch baking dish; set aside. In a large skillet over medium heat, cook sausage until evenly brown. Stir in poultry seasoning, salt, and pepper. Remove sausage from pan; set aside. Add onion and celery to pan; cook and stir until soft, about 5 minutes. Stir in cabbage, mushrooms, and red pepper; cover pan and cook 10 minutes more, stirring several times. Remove from heat and stir in reserved sausage, bread cubes, parsley, walnuts, and water until mixed. Bake, uncovered, until heated through, about 45 minutes. Makes 20 1/2-cup servings. Adapted from http://www.butterball.com.
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Pantry Pointers
When cooking stuffing in the turkey, stuff just before putting in the oven and cook until a meat thermometer inserted in the center of the stuffing reaches 165 degrees.
The Practical Pantry ©2005 Tammy P. Olson
http://www.practicalpantry.com
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