Nutty Cornbread Stuffing - Kosher Connection

 

It is time for Kosher Connection to share our stuffing recipes. Actually, I made my stuffing in a casserole and served it, as a side, rather than fill a bird. We like stuffing and I look for excuses to make it. This was the first time, in a while, I made cornbread stuffing rather than using gluten-free brown rice bread.

The recipe was adapted from Cooks.com.  The idea of adding nuts to the stuffing appealed to me. 

Nutty Cornbread Stuffing

Ingredients:

a recipe of your own favorite cornbread
1/2 pound sausage (mild)
2 cups chopped celery
2 cups chopped onion
1 cup chopped green pepper
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1 c. toasted chopped walnuts (opt.)
1/3 cup. chopped parsley
2 eggs, slightly beaten
1/2 teaspoon dried sage
1 1/2 cups vegetarian broth (I added some later - it was drier than I would have like it.)

Method:

Bake cornbread and cool.

Saute sausage until browned. Lift out with slotted spoon.  

Save drippings in skillet . 

Chop all vegetables. Saute in sausage drippings until tender crisp.  

Crumble cornbread into large bowl. Thoroughly combine with sage, thyme and pepper. Add cooked sausage and vegetables. Gradually add broth and eggs, tossing lightly with fork.

Bake at 350 degrees for 30 - 40 minutes.  

Check out the other links to find ways to use stuffing, you may not have thought of.

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